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Moisture sorption and texture characteristics of sugar confectionery.
Ravichandan, P. and Kumar, K. R. (1997) Moisture sorption and texture characteristics of sugar confectionery. Confectionery Production, 63 (11). pp. 33-34.
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Abstract
Moisture sorption characteristics of 3 types of sugar confectionery (hard boiled sweets, toffee and chocolate) were investigated. Measurements were made by following changes in wt. of products contained in chambers at a constant temp. of 270
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CHOCOLATE-; SORPTION-; SUGAR-CONFECTIONERY; BOILED-SWEETS; MOISTURE-SORPTION; TOFFEES- |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery |
| Divisions: | Food Packaging Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Aug 2021 11:04 |
| Last Modified: | 27 Aug 2021 11:04 |
| URI: | http://ir.cftri.res.in/id/eprint/7780 |
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