Effects of drying conditions on moisture distribution in rehydrated spaghetti.
نویسندگان
چکیده
Moisture distributions in spaghettis prepared at a maximum temperature of 50, 70, or 85 °C, designated as LT-, HT-, or VHT-spaghetti, respectively, and cooked to the average moisture content of 1.71 ± 0.01 kg-H2O/kg-d.m., were measured. The moisture contents near the surface and at the center of the LT-spaghetti were lower and higher, respectively, than those of HT- and VHT-spaghetti.
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ورودعنوان ژورنال:
- Bioscience, biotechnology, and biochemistry
دوره 78 8 شماره
صفحات -
تاریخ انتشار 2014