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Articles

Investigation of physical properties and moisture sorption behaviour of different marshmallow formulations

Article number

1152_33

Pages

243 – 248

Language

English

Abstract

Publication

III International Conference on Agricultural and Food Engineering

Authors

E. Kirtil, A. Aydogdu, M.H. Oztop

Keywords

marshmallows, candy, confectionary, glass transition temperature, moisture sorption isotherm, BET isotherm, water activity, glucose, sucrose

Full text

https://doi.org/10.17660/ActaHortic.2017.1152.33

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