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 1994
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 22 (1-4) , 143-188
- https://doi.org/10.1016/0260-8774(94)90029-9
Abstract
No abstract availableKeywords
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