The glassy state is not just important in low moisture and frozen foods, where it influences the physical and chemical stability and the crispness of some foodstuffs: glassy biopolymer components affect the physical properties of most food systems and low moisture biological systems. Glassy foods ar
β¦ LIBER β¦
Interactions of food biopolymers
β Scribed by Victor J Morris; Peter J Wilde
- Publisher
- Elsevier Science
- Year
- 1997
- Tongue
- English
- Weight
- 618 KB
- Volume
- 2
- Category
- Article
- ISSN
- 1359-0294
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