Modelling of the glass transition temperature of sugar-rich foods and its relation to spray drying of such products

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Autoria(s): Truong, Vinh.

Data(s)	01/01/2003
Identificador	http://espace.library.uq.edu.au/view/UQ:106429/THE17253.pdf http://espace.library.uq.edu.au/view/UQ:106429
Idioma(s)	eng
Publicador	The University of Queensland, School of Land, Crop and Food Sciences
Palavras-Chave	#Glass transition temperature #Materials -- Thermal properties #Spray drying #L #290102 Food Engineering #620200 Horticultural Crops
Tipo	Thesis