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Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems

By Fanghui Fan, Tian Mou, Bambang Nurhadi and Yrjö H. Roos
Publisher: Elsevier BV
Year: 2016
DOI identifier: 10.1016/j.jfoodeng.2016.10.022
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Provided by: MUCC (Crossref)
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