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pro vyhledávání: '"Pawel F. Tokargzuk"'
Publikováno v:
International Journal of Food Science & Technology. 28:139-151
Summary The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13C n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2812497ac6e0a8ae721da2b0dc2b021
https://doi.org/10.1111/j.1365-2621.1993.tb01259.x
https://doi.org/10.1111/j.1365-2621.1993.tb01259.x
