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Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 204, doi. 10.1007/s12393-020-09226-z
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- Article
Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 215, doi. 10.1007/s12393-020-09236-x
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- Article
Browning Behavior of Calcium Maltobionate-water System.
- Published in:
- Journal of Applied Glycoscience, 2023, v. 70, n. 3, p. 75, doi. 10.5458/jag.jag.JAG-2023_0005
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- Article
Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature.
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- Journal of Applied Glycoscience, 2024, v. 71, n. 1, p. 15, doi. 10.5458/jag.jag.JAG-2023_0015
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- Article