RELATIONSHIP BETWEEN WATER ACTIVITY AND WATER BINDING IN HIGH AND INTERMEDIATE MOISTURE FOODS
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4) , 800-801
- https://doi.org/10.1111/j.1365-2621.1975.tb00560.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Rapid Quantitative Method for Bound Water Determination in Aqueous Systems Using Differential Scanning CalorimetryPublished by Springer Nature ,1974
- PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP‐FRIED FISH FLESHJournal of Food Science, 1972
- Protein hydrationArchives of Biochemistry and Biophysics, 1968