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Volumn 114, Issue , 1999, Pages 116-122

Molecular origins of the rheology of high-sugar gellan systems

Author keywords

Activation energy; Distribution function; Gellan; Sugar; Vitrification

Indexed keywords


EID: 0003420186     PISSN: 0340255X     EISSN: None     Source Type: Book Series    
DOI: 10.1007/3-540-48349-7_17     Document Type: Article
Times cited : (14)

References (15)
  • 9
    • 0002017460 scopus 로고
    • Blanshard JMV, Lilford PJ (eds) University of Nottingham Press, Nottingham
    • Hemminga MA, Roozen MJGW, Walstra P (1993) In: Blanshard JMV, Lilford PJ (eds) The glassy state in foods. University of Nottingham Press, Nottingham, pp 157-172
    • (1993) The Glassy State in Foods , pp. 157-172
    • Hemminga, M.A.1    Roozen, M.J.G.W.2    Walstra, P.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.