Extending Shelf Life of Noughl by Modifying Relative Humidity of the Container: Study of Physicochemical and Textural Properties
Dehydration of Noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with salt at different ratios (8:1, 4:1 and 2:1) was utili...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2022-11-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_147966_7838ff95d450647fdd7569f756d8452a.pdf |