1. Physical chemistry of surfaces;Adamson,1963
2. Cause, prevention and measurement of the caking of refined sugar—a review (part 1);Bagster;International Sugar Journal,1970
3. Sorption behavior of mechanically mixed and freeze-dried sucrose/casein mixtures;Bakhit;Journal of Food Science,1993
4. Bronlund, J. (1997). The modelling of caking in bulk lactose. PhD Thesis, Massey University, Palmerston North.
5. Humidity fixed points of binary saturated aqueous solutions;Greenspan;Journal of Research the National Bureau of Standards—Section A,1977