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Cited by 9 publications
(3 citation statements)
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“…This phenomenon has been reported to be related to sugar dissolution in the newly absorbed water vapor, making the food to draw more water vapor from the air. Similar sorption isotherms were presented for other powdered milks (Lin et al, ; Schulnies & Kleinschmidt, ).…”
Section: Resultssupporting
confidence: 78%
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“…This phenomenon has been reported to be related to sugar dissolution in the newly absorbed water vapor, making the food to draw more water vapor from the air. Similar sorption isotherms were presented for other powdered milks (Lin et al, ; Schulnies & Kleinschmidt, ).…”
Section: Resultssupporting
confidence: 78%
“…Similar values were found for by Murrieta‐Pazos et al () for whole milk powder. Commercial spray dried skim milk presented a monolayer value of 5.3%db (Schulnies & Kleinschmidt, ). Differences may be attributed to a higher surface fat composition that it is known for no water sorption and thus reducing X m value.…”
Section: Resultsmentioning
confidence: 99%
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