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About this Materials Science article
Water Activity and Viscosity—relations with Glass Transition Temperatures in Model Food Systems by M. Anese; I. Shtylla; D. Torreggiani; E. Maltini is a Materials Science article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Materials Science.
- Author
- M. Anese; I. Shtylla; D. Torreggiani; E. Maltini
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0040-6031)
- Published
- 1996
- Language
- EN
- Field
- Materials Science (Physical Sciences)
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