Water activity and viscosity - Relations with glass transition temperatures in model food systems

Thermochimica Acta

Volumn 275, Issue 1, 1996, Pages 131-137

  Anese, M ^a   Shtylla, I ^a   Torreggiani, D ^b   Maltini, E ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b IVTPA   (Italy)

Author keywords

Food systems; Glass; Transition; Viscosity; Water activity

Indexed keywords

EID: 0037713155     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/0040-6031(95)02712-2     Document Type: Article

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