Structure and stability of the glassy state in rapidly and slowly cooled carbohydrate solutions

Food Research International

Volumn 29, Issue 2, 1996, Pages 207-213

  Carrington, A K ^a   Goff, H D ^a   Stanley, D W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Aqueous glass; carboxymethyl cellulose; fructose; ice crystallization

Indexed keywords

EID: 0030093741     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(95)00064-X     Document Type: Article

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