Sorption Behavior of Mechanically Mixed and Freeze-Dried NaCl/Casein Mixtures
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05524.x/fullpdf
Reference20 articles.
1. Interaction of Sucrose with Starch During Dehydration as Shown by Water Sorption
2. Interaction of Sodium Chloride With Raw Starch in Freeze-Dried Mixtures as Shown by Water Sorption
3. Interaction of Solutes with Raw Starch during Desorption as shown by Water Retention
4. Interaction of Sucrose with Gelatin, Egg Albumin and Gluten in Freeze-Dried Mixtures as Shown by Water Sorption
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3. Modeling incidence of lipid and sodium chloride contents on sorption curves of gelatin in the high humidity range;LWT - Food Science and Technology;2007-12
4. Drying Kinetics of Hydrated and Gelatinized Corn Starches in the Presence of Sucrose and Sodium Chloride;Journal of Food Science;2000-01
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