Water activity was found to be 0.96–0.97 for all formulations studied with no statistical significant differences between fresh and stored (7 days) soy breads (p > 0.05), therefore, other parameters that quantify water distribution were evaluated.
Water activity was found to be 0.96–0.97 for all formulations studied with no statistical significant differences between fresh and stored (7 days) soy breads (p > 0.05), therefore, other parameters that quantify water distribution were evaluated.