Reversibility of Water Vapor Sorption by Cottage Cheese Whey Solids
Open Access
- 1 January 1975
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 58 (1) , 25-29
- https://doi.org/10.3168/jds.s0022-0302(75)84512-7
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Water Vapor Sorption Properties of Various Dried Milks and WheysJournal of Dairy Science, 1968
- Effect of Water Vapor Sorption on Porosity of Dehydrated Dairy ProductsJournal of Dairy Science, 1968
- Quantitative Determination of Alpha and Beta Lactose in dried Milk and Dried WheyJournal of Dairy Science, 1941
- On a Theory of the van der Waals Adsorption of GasesJournal of the American Chemical Society, 1940