Packaging storage study and accelerated shelf life testing of banaba tea
The sorption isotherm of banaba tea showed that it is stable at water activity values of 0.10 to 0.80. At water activity exceeding 0.80, however, there was an increase in the hygroscopicity of the product making it susceptible to microbial activity. The computed monolayer of banaba tea is 3.24 which...
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| Formato: | Thesis |
| Idioma: | English |
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1997.
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