Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Feri Kusnandar 2)"'
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 28, Iss 2, Pp 91-101 (2017)
The qualities of tapioca crackers after frying, such as degree of expansion and crispness are influenced by their moisture content before frying. This research aimed to study the moisture sorption isotherm (MSI) behavior of crackers at different stor
Externí odkaz:
https://doaj.org/article/fb2d483080384501b6f52ca95075ce82
