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GLASS TRANSITION AND ENTHALPY RELAXATION OF TERTIARY FOOD MODEL SYSTEM:SUCROSE-TAPIOCA STARCH SYRUP
【机 构】
：
Food Science & Technology Programme, Department of Chemistry, National University of Singapore, 1175
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年期
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