Bound Water and its Relation to Some Dairy Products
Open Access
- 1 July 1938
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 21 (7) , 407-420
- https://doi.org/10.3168/jds.s0022-0302(38)92985-6
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Bound Water and its Relation to Some Dairy ProductsJournal of Dairy Science, 1938
- Observations on the Freezing of Milk and Cream II. The Destruction of the Fat Emulsion in Frozen CreamJournal of Dairy Science, 1936
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935
- The Effect of Heat on Milk PhospholipoidsJournal of Dairy Science, 1935
- AMOUNTS OF BOUND AND FREE WATER IN AN ORGANIC COLLOID AT DIFFERENT DEGREES OF HYDRATIONPlant Physiology, 1934
- PHYSICO-CHEMICAL STUDIES ON THE NATURE OF DROUGHT RESISTANCE IN CROP PLANTSCanadian Journal of Research, 1930
- The Effects of Certain Salts on the Physical Properties of Ice Cream MixesJournal of Dairy Science, 1929
- Effect of Milk Salts on the Whipping Ability of Ice Cream MixesIndustrial & Engineering Chemistry, 1926