IFT20_Thermal and Rheological Analysis of Phase Transitions in Model Sugar Systems as a Function of Amorphous Sugar's Ratio and Fiber Addition and Different Ware Activities

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Thermal and Rheological Analysis of Phase Transitions in Model Sugar Systems, as a Function of Amorphous Sugar’s Ratio and Fi ber Addition, and Different water Activities
Professor of Food Engineering & Physical Chemistry, Harokopion University
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