Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Lima, J.R., S.D.S. Campos, and L.-A.G. Goncalves. 2000.
Relationship between water activity and texture of roasted and
salted cashew kernel. Journal of Food Science and Technology
37(5):512-513.
Lomauro,C.J.,A.S.Bakshi,andT.P.Labuza.1985a. Evaluation of
food moisture sorption isotherm equations. Part II: Milk, coffee,
tea, nuts, oilseeds, spices and starchy foods. Lebensm Wiss
Technol 18:118-124.
Lomauro, C.J., A.S. Bakshi, and T.P. Labuza. 1985b. Evaluation
of food moisture sorption isotherm equations. Part I: Fruit,
vegetable and meat products. Lebensm Wiss Technol 18:111-117.
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