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Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

Virginia Sanchez-Jimenez1, Tomas E Gomez Alvarez-Arenas2, Marta Rincón3

  • 1Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, E46022 Valencia, Spain.

Foods (Basel, Switzerland)
|September 23, 2022
PubMed

Keywords:
flexion–compression testmodellingmoisture adsorptionpuffed corn caketexturewater activity

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