Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis
The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Tecnologica Nacional
2020-04-01
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| Series: | Tecnología y Ciencia |
| Subjects: | |
| Online Access: | http://rtyc.utn.edu.ar/index.php/rtyc/article/view/556 |