Pawkit
Further Reading
53
Gómez, R., Fernandez-Salguero J., M.A. Carmona,
and D. Sanchez. (1993). Water activity in
foods with intermediate moisture levels: Bak-
ery and confectionery products: Miscellany.
Alimentaria. 30:55-57.
Michniewicz, J., C.G. Biliaderis, and W. Bushuk.
(1992). Effect of added pentosans on some
properties of wheat bread. Food Chemistry.
43:251-257.
Seiler, D.A.L. (1979). The mould-free shelf life of
bakery products. FMBRA Bulletin.
April(2):71-74.
Beverages/Soups/Sauces/Preserves
Carson, K.J., J.L. Collins, and M.P. Penfield. (1994).
Unrefined, dried apple pomace as a potential
food ingredient. Journal of Food Science.
59:1213-1215.
Durrani, M.J., R. Khan, M. Saeed, and A. Khan.
(1992). Development of concentrated bever-
ages from Anna apples with or without
added preservatives by controlling activity of
water for shelf stability. Sarhad Journal of
Agriculture. 8:23-28.
Ferragut, V., J.A. Salazar, and A. Chiralt. (1993). Sta-
bility in the conservation of emulsified
sauces low in oil content. Alimentaria. 30:67-
69.
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