Challenges in Bound Water Measurement-Reference-Cited by-同舟云学术

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Challenges in Bound Water Measurement

Published:2018-11-15 Issue: Volume: Page:83-92
ISSN:
Container-title:State of Bound Water: Measurement and Significance in Food Processing
language:
Short-container-title:

Author:

Joardder Mohammad U. H.,Mourshed Monjur,Hasan Masud Mahadi

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-99888-6_5

Reference32 articles.

1. B. Makower, Determination of Water in Some Dehydrated Foods (ACS Publications, Washington, DC, 1950)

2. S. Yazgan, A. Bernreuther, F. Ulberth, H.-D. Isengard, Water–an important parameter for the preparation and proper use of certified reference materials. Food Chem. 96(3), 411–417 (2006)

3. R.J. De Knegt, H. Van den Brink, Improvement of the drying oven method for the determination of the moisture content of milk powder. Int. Dairy J. 8(8), 733–738 (1998)

4. C. Reh, S.N. Bhat, S. Berrut, Determination of water content in powdered milk. Food Chem. 86(3), 457–464 (2004)

5. D. Reid, Water determination in food, in Encyclopedia of Analytical Chemistry (2006)

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Conditions for Selecting Drying Techniques in Developing Countries;Sustainable Food Drying Techniques in Developing Countries: Prospects and Challenges;2020

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