Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range
- 29 February 2000
- journal article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 11 (2) , 41-55
- https://doi.org/10.1016/s0924-2244(00)00047-9
Abstract
No abstract availableThis publication has 69 references indexed in Scilit:
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