Glass transitions in frozen systems as influenced by molecular weight of food components
Author:
Affiliation:
1. Beijing Academy of Food Sciences Beijing China
2. Biological Systems Engineering Department Washington State University Pullman Washington USA
Funder
National Institute of Food and Agriculture
National Key Research and Development Program of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13034
Reference139 articles.
1. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes
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