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Physical aging of processed fragmented biopolymers

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Low moistures foods containing starches exhibit a sub-T g endotherm (55?60?C) when they are stored at constant temperatures. Although the origin of the endotherm is still debatable, it has been attributed to the water?



出版机构:Elsevier Science刊物名称:Journal of Food Engineering
出版时间:2010
ISSN:0260-8774
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