Bound water: its definition, estimation and characteristics
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02581.x/fullpdf
Reference23 articles.
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2. Adsorption of gases in multimolecularlayers;Brunauer;Journal of the American Chemical Society,1938
3. DERIVATION OF FULL RANGE MOISTURE SORPTION ISOTHERMS
4. The unimolecular character of the classical Brunauer, Emmett andTeller adsorption equation and moisture adsorption;Caurie;International Journal of Food Science and Technology,2005
5. Surface diffusion of adsorbed molecules;Dacey;Industrial and EngineeringChemistry,1965
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