Glass Transition and Food Technology: A Critical Appraisal
作者： M. Le Meste , D. Champion , G. Roudaut , G. Blond , D. Simatos
DOI: 10.1111/J.1365-2621.2002.TB08758.X
关键词:
摘要: Most low water content or frozen food products are partly or fully amorphous. This review will discuss the extent to which it is possible to understand and predict their behavior during …
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