Total Water Content from Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter Greweling

Peter Greweling

Total Water Content

Appears in

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

About

The total amount of free water plus bound water in a system. See Bound water.

© 2007 All rights reserved. Published by Wiley.