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A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA

✍ Scribed by M.T. Kalichevsky; J.M.V. Blanshard

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 544 KB
Volume: 19
Category: Article
ISSN: 0144-8617
DOI: 10.1016/0144-8617(92)90080-a

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