Authors: GOFF HD SAHAGIAN ME

Citation: Hd. Goff et Me. Sahagian, GLASS TRANSITIONS IN AQUEOUS CARBOHYDRATE SOLUTIONS AND THEIR RELEVANCE TO FROZEN FOOD STABILITY, Thermochimica acta, 280, 1996, pp. 449-464

Authors: SAHAGIAN ME GOFF HD

Citation: Me. Sahagian et Hd. Goff, THERMAL, MECHANICAL SAND MOLECULAR RELAXATION PROPERTIES OF STABILIZED SUCROSE SOLUTIONS AT SUBZERO TEMPERATURES, Food research international, 28(1), 1995, pp. 1-8

Authors: SAHAGIAN ME GOFF HD

Citation: Me. Sahagian et Hd. Goff, INFLUENCE OF STABILIZERS AND FREEZING RATE ON THE STRESS-RELAXATION BEHAVIOR OF FREEZE-CONCENTRATED SUCROSE SOLUTIONS AT DIFFERENT TEMPERATURES, Food hydrocolloids, 9(3), 1995, pp. 181-188

Authors: GOFF HD FRESLON B SAHAGIAN ME HAUBER TD STONE AP STANLEY DW

Citation: Hd. Goff et al., STRUCTURAL DEVELOPMENT IN ICE-CREAM - DYNAMIC RHEOLOGICAL MEASUREMENTS, Journal of texture studies, 26(5), 1995, pp. 517-536

Authors: CARRINGTON AK SAHAGIAN ME GOFF HD STANLEY DW

Citation: Ak. Carrington et al., ICE CRYSTALLIZATION TEMPERATURES OF SUGAR POLYSACCHARIDE SOLUTIONS AND THEIR RELATIONSHIP TO THERMAL EVENTS DURING WARMING/, Cryo-letters, 15(4), 1994, pp. 235-244

Authors: SAHAGIAN ME GOFF HD

Citation: Me. Sahagian et Hd. Goff, EFFECT OF FREEZING RATE ON THE THERMAL, MECHANICAL AND PHYSICAL AGINGPROPERTIES OF THE GLASSY STATE IN FROZEN SUCROSE SOLUTIONS, Thermochimica acta, 246(2), 1994, pp. 271-283