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Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry
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Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry
Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry
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Johanna Claude
Johanna Claude
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30 June 2006
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 96
(3)
,
402-410
https://doi.org/10.1016/j.foodchem.2005.06.003
Abstract
No abstract available
Keywords
MALTODEXTRIN
WATER ACTIVITY
GLASS TRANSITION
KINETICS
CARAMELIZATION
MAILLARD REACTION
NEAR INFRARED REFLECTANCE SPECTROSCOPY
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