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Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder.

作者信息

Červenka Libor, Stępień Anna, Frühbauerová Michaela, Velichová Helena, Witczak Mariusz

机构信息

Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 53210 Pardubice, Czech Republic.

Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street., 30-149 Krakow, Poland.

出版信息

Food Chem. 2019 Dec 1;300:125208. doi: 10.1016/j.foodchem.2019.125208. Epub 2019 Jul 19.

DOI:10.1016/j.foodchem.2019.125208
PMID:31349097
Abstract
摘要

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