Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)
10.1016/j.jfoodeng.2006.12.017
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2014
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| 在線閱讀: | http://scholarbank.nus.edu.sg/handle/10635/77085 |
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