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Influence of edible films upon the moisture loss and microstructure of dietetic sucrose-free sponge cakes during storage
- Panchev, I.N., Baeva, M.R., Lambov, S.I.
- Drying technology 2005 v.23 no.4 pp. 925-940
- water content, dietetic foods, cakes, food packaging, packaging materials, edible films, pectins, xanthan gum, carboxymethylcellulose, food storage, storage temperature, storage time, water activity, bound water, shrinkage, scanning electron microscopy, water holding capacity, freshness, sponge cakes