Physico‐chemical studies on sugar glasses.
- 1 August 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (4) , 427-435
- https://doi.org/10.1111/j.1365-2621.1984.tb00366.x
Abstract
Summary: The glass transition temperature for sucrose glasses containing added dextrose or confectioner's glucose (42% DE) and varying water content has been determined by differential thermal analysis.Keywords
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