Enthalpy relaxation and glass to rubber transition of amorphous potato starch formed by ball-milling
| Autor: | Kim, Y.J. *, Suzuki, T., Hagiwara, T., Yamaji, I., Takai, R. |
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| Zdroj: | In Carbohydrate Polymers 2001 46(1):1-6 |
| Databáze: | ScienceDirect |
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