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Mobility of rubber chains near above the glass transition temperature

✍ Scribed by A. Havránek


Publisher
Springer
Year
1982
Tongue
English
Weight
275 KB
Volume
8
Category
Article
ISSN
0170-0839

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The fluidisation of partially-crystallised whey powder above the glass-transition temperature of lactose has been investigated, with the intent of crystallising the amorphous-lactose fraction in order to reduce the propensity of the powder to cake during storage. Partially-crystallised whey powder c