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Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks

Kontogiorgos, Vassilis (2017) Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks. In: Glass Transition and Phase Transitions in Food and Biological Materials. Wiley, pp. 207-224. ISBN 978-1-118-93572-9

Metadata only available from this repository.
Item Type: Book Chapter
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
S Agriculture > S Agriculture (General)
Schools: School of Applied Sciences
Related URLs:
Depositing User: Vasileios Kontogiorgos
Date Deposited: 02 Nov 2016 14:14
Last Modified: 20 Jun 2017 13:49
URI: http://eprints.hud.ac.uk/id/eprint/29825

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