Thiamin stability in solids as affected by the glass transition

Journal of Food Science

Volumn 65, Issue 3, 2000, Pages 498-501

  Bell, L N ^a   White, K L ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Glass transition; Kinetics; Stability; Thiamin; Water activity

Indexed keywords

EID: 0034053646     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16035.x     Document Type: Article

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