Relationship between the glass transition temperature and the melt flow behavior for gluten, casein and soya
Carlos Bengoechea, Abdessamad Arrachid, Antonio Guerrero, Sandra E. Hill, John R. MitchellVolume:
45
Year:
2007
Language:
english
Pages:
10
DOI:
10.1016/j.jcs.2006.08.011
File:
PDF, 474 KB
english, 2007