Autor:	Y. Peleg, C. H. Mannheim
Rok vydání:	2007
Předmět:	Caking Materials science Moisture fungi food and beverages Food science Water content Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 4:157-160
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1969.tb01509.x
Popis:	Summary. Caking of onion powders during storage reduces their commercial value. the addition of anti-caking agents at several moisture levels was investigated. Low storage temperature, moisture content of less than 4% in the powder and some of the anti-caking agents tested prevented caking of onion powders for prolonged periods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::290c4ec3901a84b98256fb61dcb79385 https://doi.org/10.1111/j.1365-2621.1969.tb01509.x Zobrazit plný text záznamu Plný text