Enthalpic and Entropic Mechanisms Related to Water Sorption of Yogurt
Author:
Affiliation:
1. a Instituto de Ciencias Básicas, Universidad Veracruzana , Xalapa , Veracruz , México
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373930600961173
Reference37 articles.
1. Control of water in foods during storage
2. The physiology of microbial spoilage in foods
3. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety
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