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Glass transitions and the fracture behaviour of gluten and starches within the glassy state

✍ Scribed by R.J. Nicholls; I.A.M. Appelqvist; A.P. Davies; S.J. Ingman; P.J. Lillford

Book ID
117559975
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
886 KB
Volume
21
Category
Article
ISSN
0733-5210

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