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Moisture adsorption behaviour of biscuit during storage investigated by using a new Dynamic Dewpoint method

Santina Romani1, Pietro Rocculi1, Silvia Tappi2

  • 1Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena (FC), Italy.

Food Chemistry
|November 18, 2015
PubMed

Keywords:
BiscuitsLipid oxidationSorption isothermsStorageTexture

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