MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OFSANDESH- AN INDIAN MILK PRODUCT-Reference-Cited by-同舟云学术

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MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OFSANDESH- AN INDIAN MILK PRODUCT

Published:2010-02 Issue:1 Volume:34 Page:152-166
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

SAHU J.K.,DAS H.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2009.00461.x/fullpdf

Reference42 articles.

1. Moisture adsorption characteristics of casein, lactose, skim milk and chhana powder;BANDYOPADHYAY;J. Food Sci. Technol.,1987

2. HYDRATION OF MILK PROTEINS

3. Comparison of water vapor sorption by milk powder components;BERLIN;J. Dairy Sci.,1968

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