Glass transition temperatures of cassava starch–whey protein concentrate systems at low and intermediate water content

✍ Scribed by Lorena García; Aura Cova; Aleida J. Sandoval; Alejandro J. Müller; Liomary M. Carrasquel

• Book ID: 113514872
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 689 KB
• Volume: 87
• Category: Article
• ISSN: 0144-8617
• DOI: 10.1016/j.carbpol.2011.09.035