Water and the glass transition — Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 24 (4) , 431-509
- https://doi.org/10.1016/0260-8774(95)90766-5
Abstract
No abstract availableThis publication has 221 references indexed in Scilit:
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