Water activity, not moisture content, explains the influence of water on powder flowability-Reference-Cited by-同舟云学术

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Water activity, not moisture content, explains the influence of water on powder flowability

Published:2019-02 Issue: Volume:100 Page:35-39
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Juarez-Enriquez E.,Olivas G.I.,Ortega-Rivas E.,Zamudio-Flores P.B.,Perez-Vega S.,Sepulveda D.R.^ORCID

Funder

CONACYT

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Food and Bioproducts Processing,2002

2. Official methods of analysis of AOAC International;AOAC,2010

3. Moisture adsorption isotherms and glass transition temperature of pectin;Basu;Journal of Food Science & Technology,2013

4. Wheat flour flowability as affected by water activity, storage time and consolidation;Domian;International Agrophysics,2005

5. Flowability of moist pharmaceutical powders;Emery;Powder Technology,2009

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