Using Dielectric Relaxation Spectroscopy to Characterize...

Journal of Food Science 2015 / 06 Vol. 80; Iss. 6

Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition Time of Polydextrose

Buehler, Martin G., Kindle, Michael L., Carter, Brady P.
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Volume:
80
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12887
Date:
June, 2015
File:
PDF, 885 KB
english, 2015
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