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Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies
T. J. Laaksonen
, Y. H. Roos
, T. P. Labuza
Food Science and Nutrition
Research output
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Article
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peer-review
18
Scopus citations
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Dive into the research topics of 'Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition studies'. Together they form a unique fingerprint.
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Keyphrases
Glass Transition
100%
Water Sorption
100%
Water Glass
100%
Desiccator
100%
Transition Studies
100%
Gluten
50%
Humidity
20%
Salt Solution
20%
Starch Gelatinization
20%
Equilibrium Water Content
20%
Native Starch
20%
Water Content
10%
Glass Transition Temperature
10%
Water Activity
10%
Differential Scanning Calorimetry
10%
Isotherm
10%
Adsorption Isotherm
10%
Triplicate
10%
Constant Weight
10%
Phosphorus Pentoxide
10%
Wheat Dough
10%
Storage Days
10%
Low Water Activity
10%
Equilibrium Time
10%
Isotherm Models
10%
High Water
10%
Food Science
Gluten
100%
Starch
60%
Water Activity
20%
Differential Scanning Calorimetry
20%
Solid Food
20%
Stored Samples
20%
Wheat Dough
20%
Low Water Activity
20%