Densities, viscosities and water activities of ternary NaCl–glucose syrup–water systems from 283.1 to 298.1 K
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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2. Viscosities of aqueous solutions of sucrose and sodium chloride of interest in osmotic dehydration processes;Chenlo;Journal of Food Engineering,2002
3. A simple model for predicting the viscosity of sugar and oligosaccharide solutions;Chirife;Journal of Food Engineering,1997
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