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Results: 2
GLYCINE LOSS AND MAILLARD BROWNING AS RELATED TO THE GLASS-TRANSITIONIN A MODEL FOOD SYSTEM
Authors: BELL LN TOUMA DE WHITE KL CHEN YH
Citation: Ln. Bell et al., GLYCINE LOSS AND MAILLARD BROWNING AS RELATED TO THE GLASS-TRANSITIONIN A MODEL FOOD SYSTEM, Journal of food science, 63(4), 1998, pp. 625-628
GLASS-TRANSITION TEMPERATURES DETERMINED USING A TEMPERATURE-CYCLING DIFFERENTIAL SCANNING CALORIMETER
Authors: BELL LN TOUMA DE
Citation: Ln. Bell et De. Touma, GLASS-TRANSITION TEMPERATURES DETERMINED USING A TEMPERATURE-CYCLING DIFFERENTIAL SCANNING CALORIMETER, Journal of food science, 61(4), 1996, pp. 807
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