Moisture Sorption Characteristics as Influenced by Application of Hurdles in Dambu-nama Production
M. O. Eke, C. C. Ariahu, M. A. Igyor & S. M. Gabriel · Asian Food Science Journal · 2021
Moisture transfer characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1); DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2); DN + 0.3%...
Open access
Research Article
10.9734/afsj/2021/v20i430289