Dynamic Mechanical Thermal Analysis of Aqueous Sugar Solutions Containing Fructose, Glucose, Sucrose, Maltose and Lactose

AuthID
 P-000-VBK
3
Author(s)
Tipo de Documento
Article
Year published
2001
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 36, Número: 5, Páginas: 539-550 (12)
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Publication Identifiers
SCOPUS: 2-s2.0-0035534860
Wos: WOS:000169472700010
Source Identifiers
ISSN: 0950-5423
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