Modelling sorption kinetic of sponge cake crumb added with milk syrup
Article first published online: 24 APR 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 8, pages 1649–1660, August 2013
How to Cite
Díaz-Ramírez, M., Calderón-Domínguez, G., Chanona-Pérez, J. J., Janovitz-Klapp, A., López-Santiago, R., Farrera-Rebollo, R. R. and de la Paz Salgado-Cruz, M. (2013), Modelling sorption kinetic of sponge cake crumb added with milk syrup. International Journal of Food Science & Technology, 48: 1649–1660. doi: 10.1111/ijfs.12135
- Issue published online: 12 JUL 2013
- Article first published online: 24 APR 2013
- Manuscript Accepted: 18 FEB 2013
- Manuscript Received: 16 NOV 2012
- Instituto Politécnico Nacional. Grant Number: 20100329 and 20111165
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