State and Supplemented Phase Diagrams for the Characterization of Food
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118765982.ch4
Reference32 articles.
1. Liquid Fragility and the Glass Transition in Water and Aqueous Solutions
2. Product collapse during freeze drying of liquid foods;Bellows R.J.;AIChe Symp. Ser.,1973
3. State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)
4. Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)
5. Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review
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