Chapter 3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight
- Dr. David S. Reid President5,
- Dr. Tanaboon Sajjaanantakul6,
- Dr. Peter J. Lillford7 and
- Dr. Sanguansri Charoenrein8
Published Online: 14 MAY 2010
Copyright © 2010 Blackwell Publishing
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
How to Cite
Marabi, A., Raemy, A., Burbidge, A., Wallach, R. and Saguy, I. S. (2010) The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch3
Department of Food Science and Technology, University of California, Davis, California, USA
Kasetsart University, Thailand
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
Print ISBN: 9780813812731
Online ISBN: 9780470958193
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