Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review
Crossref DOI link: https://doi.org/10.1007/s12393-017-9166-6
Published Online: 2017-07-18
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fan, Fanghui
Roos, Yrjö H.
License valid from 2017-07-18