The keeping properties of confectionery as influenced by its water vapour pressure
- 1 July 1947
- journal article
- research article
- Published by Wiley in Journal of the Society of Chemical Industry
- Vol. 66 (7), 201-205
- https://doi.org/10.1002/jctb.5000660701
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Moisture Absorptive Power of starch HydrolyzatesIndustrial & Engineering Chemistry, 1944
- Water Sorption by Cornstarch and Commercial. Modifications of StarchesIndustrial & Engineering Chemistry, 1944
- Hygroscopicity of Sugars and Sugar MixturesIndustrial & Engineering Chemistry, 1935
- Vapor Pressures of Saturated Equilibrated Solutions of Lactose, Sucrose, Glucose and GalactoseIndustrial & Engineering Chemistry, 1930
- Partial Pressure of Water Out of Aqueous Solutions of Sulfuric Acid.Industrial & Engineering Chemistry, 1925