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Volumn 84, Issue 2, 2006, Pages 435-439

Water sorption and glass transition of freeze-dried camu-camu (Myrciaria Dubia (H.B.K.) Mc Vaugh) pulp

Author keywords

Camu camu; Differential scanning calorimetry; Glass transition; Melting

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; MELTING; MOISTURE; SORPTION; WATER;

EID: 33646548576     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-005-7111-z     Document Type: Article
Times cited : (4)

References (29)
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    • W. E. L. Spiess and W. R. Wolf, in: F. Escher, B. Hallstrom, H. S. Meffert, W. E. L. Spiess and G. Voss (Eds), Physical Properties of Foods, Applied Science Publishers, New York 1983, p. 65.
    • (1983) Physical Properties of Foods , pp. 65
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.