Effect of porosity and fat content on moisture sorption characteristics of fermented biscuits

HAO Fa-yi, LU Li-xin

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 82-86.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 82-86. DOI: 10.13995/j.cnki.11-1802/ts.201411014
Food and Fermentation Industries

Effect of porosity and fat content on moisture sorption characteristics of fermented biscuits

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 82-86 https://doi.org/10.13995/j.cnki.11-1802/ts.201411014

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