Predicting Water Activity from 0.30 to 0.95 of a Multicomponent Food Formulation
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb15320.x/fullpdf
Reference29 articles.
1. Equations for fitting water sorption isotherms of foods
2. Water Relationships in Colloids. II
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