Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions.
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DOI: 10.1016/j.foodchem.2019.125929
Abstract: The effects of sugar component ratio, water fraction, and storage conditions on crystallisation and glass transition temperature (Tg) of three Chilean dried raisins were examined by using differential scanning calorimetry (DSC), polarised light microscopy and… read more here.
Keywords: water; fructose glucose; crystallisation glass; glass transition ... See more keywords