Identification of bound water through infrared spectroscopy in methylcellulose - Velazquez, G.; Herrera-Gómez, A.; Martı́n-Polo, M.O. (Journal of food engineering, 2003)
Keywords: adsorption; Biological and medical sciences; bound water; dried foods; food chemistry; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; hydrophilic polymers; infrared spectroscopy; Methods of analysis, processing and quality control, regulation, standards; methylcellulose; relative humidity; water; Relative humidity; Infrared spectrometry; Free water; Analysis method; Polymer; Identification; Cellulose(methyl); Bound water