Use of Ramping and Equilibrium Water Vapor Sorption Methods to Determine the Critical Relative Humidity at which the Glassy to Rubbery Transition Occurs in Polydextrose

✍ Scribed by Qingruisi E. Li; Shelly J. Schmidt

• Book ID: 111406711
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 526 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01968.x