Water
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-61742-8_3
Reference16 articles.
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3. Bussiere G, Serpelloni M. Confectionery and water activity determination of aw by calculation. In: Simato D, Multon JL, editors. Properties of water in foods in relation to quality and stability. The Netherlands: Martinus Nijhoff Publishers; 1985. p. 627–45.
4. Chirife J, Ferro Fontan C, Benmergui EA. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. Aw prediction in aqueous nonelectrolyte solutions. J Food Technol. 1980;15:59–70.
5. Ergun R, Lietha R, Hartel RW. Moisture and shelf life in confections. Crit Rev Food Sci Nutr. 2010;50(2):162–92.
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