Mathematical model for prediction of glass transition temperature of fruit powders

Journal of Food Science

Volumn 65, Issue 5, 2000, Pages 842-848

  Khalloufi, S ^a   El Maslouhi, Y ^b   Ratti, C ^b  

^a Département de Sciences des Aliments et de Nutrition   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Freeze dried food; Glass transition temperature; Mathematical models; Water activity

Indexed keywords

EID: 0033831636     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb13598.x     Document Type: Article

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