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Glass transitions in aqueous carbohydrate solutions and their relevance to frozen food stability

✍ Scribed by H.D. Goff; M.E. Sahagian

Publisher: Elsevier Science
Year: 1996
Tongue: English
Weight: 981 KB
Volume: 280-281
Category: Article
ISSN: 0040-6031
DOI: 10.1016/0040-6031(95)02656-8

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