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documento electrónico
LAURA ANDREA GARCÍA LLOBODANIN, Autor ; BELÉN PAZOS, Autor ; CATALINA PIROTTI, Autor ; AGOSTINA ROSSIDO, Autor ; HORACIO STIRLING, Autor ; ARCIA, PATRICIA, Autor ; BILLIRIS, ALEJANDRA, Autor | 2025After harvesting, rice must be dried to a moisture content (MC) of around 13 % for safe storage. Drying may affect rice quality due to the formation of fissures that lead to the breakage of the kernels during milling, reducing the head rice yiel[...]
texto impreso
Impigmenting drying is an old technology that has only recently been applied to food products. Tortilla and potato chips, pizza crust, pretzels, crackers and cooks for example, have been successfully cooked and baked in air-impigmented ovens in [...]
documento electrónico
R.J. DE KNEGT, Autor ; H. VAN DEN BRINK, Autor | 1998For the determination of the moisture content using both the IDF Provisional Standard 26A:1993 and the EU method (1979) a test portion of milk powder is dried at 102¡C until constant mass is obtained. The values for repeatability and reproducibi[...]
