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Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose and amylopectin

✍ Scribed by P.D. Orford; R. Parker; S.G. Ring; A.C. Smith

Book ID: 119070287
Publisher: Elsevier Science
Year: 1989
Tongue: English
Weight: 588 KB
Volume: 11
Category: Article
ISSN: 0141-8130
DOI: 10.1016/0141-8130(89)90048-2

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