Glass transitions in high sugar/biopolymer mixtures - Some recent developments

被引：13

作者：

Kasapis, S ^{[1
]}

Al-Marhoobi, IMA ^{[1
]}

机构：

[1] Sultan Qaboos Univ, Coll Agr, Dept Food Sci & Nutr, Al Khod 123, Oman

来源：

GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10 | 2000年 / 251期

关键词：

D O I：

10.1533/9781845698355.4.303

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：303 / 313

页数：11

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