Water Sorption by Dry Milk Solids. I. The Effect of Processing Treatments on Volume Contraction

Author:

Jack E.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. A method for estimating the hydrophilic content of expressed plant tissue fluids;Newton;Bot. Gaz.,1922

2. The physico-chemical properties of strong and weak flours III. Viscosity as a measure of hydration capacity;Gortner;J. Phys. Chem.,1923

3. A new method for the determination of the water content of milk powder and the properties of its colloidal constituents;Hansen;Proc. World's Dairy Cong., ii,1923

4. Bound water in bread making;Kuhlman;Cer. Chem.,1936

5. Methods for the quantitative determination of the degree of swelling;Thiessen;Kolloid Zeit.,1925

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