Thermal, mechanical and molecular relaxation properties of stabilized sucrose solutions at sub-zero temperatures

Authors: Sahagian M.E.; Goff H.D.1

Source: Food Research International, Volume 28, Number 1, 1995 , pp. 1-8(8)

Publisher: Elsevier

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Keywords: Stabilizers; glass transition; sub-zero temperatures

Language: English

Document Type: Research article

DOI: 10.1016/0963-9969(95)93324-N

Affiliations: 1: Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada

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