Residual Moisture Content as Related to Collapse of Freeze-dried Sugar Matrices
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15437.x/fullpdf
Reference17 articles.
1. Rates of Crystallization of Dried Lactose-sucrose Mixtures
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4. Effect of glass transition on rates of nonenzymic browning in food systems
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