Analytical model for the prediction of glass transition temperature of food systems

Truong, V., Bhandari, B. R., Howes, T. and Adhikari, B. P. (2002). Analytical model for the prediction of glass transition temperature of food systems. In Harry Levine (Ed.), Amorphous Food and Pharmaceutical Systems (pp. 30-47) United Kingdom: Royal Society of Chemistry.

Author Truong, V.
Bhandari, B. R.
Howes, T.
Adhikari, B. P.
Title of chapter Analytical model for the prediction of glass transition temperature of food systems
Title of book Amorphous Food and Pharmaceutical Systems
Place of Publication United Kingdom
Publisher Royal Society of Chemistry
Publication Year 2002
Sub-type Research book chapter (original research)
ISBN 0854048669
Editor Harry Levine
Start page 30
End page 47
Total pages 18
Total chapters 25
Collection year 2002
Language eng
Subjects 290102 Food Engineering
671701 Processed food products and beverages
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status UQ

 
Versions
Version Filter Type
Citation counts: Google Scholar Search Google Scholar
Access Statistics: 186 Abstract Views  -  Detailed Statistics
Created: Tue, 14 Aug 2007, 11:11:32 EST