Abstract:Ocieczek A., Palich P. (2007): The influence of the development of the specific surface of sorption on the wettability of instant soups. Czech J. Food Sci., 25: 333-338.In the present experiment, the sorption isotherms were determined for instant-type soups, giving rise to colloidal solutions and proper solutions as a consequence of hydration. On the basis of the isotherm course in the range 0.07-0.44 a w , specific surface was defined for the material under study. Further, the examined foodstuff concentrates … Show more
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