Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060040

Glass Transition and Enthalpy Relaxation of Sucrose - Glucose Syrup Solid System

W. Zhou1, Y. Liu1, and B. Bhandari2

1 National University of Singapore, Department of Chemistry, Food Science and Technology Programme, 3 Science Drive 3, 117543 Singapore, Singapore
2 University of Queensland, School of Land and Food Sciences, 4072 Brisbane, Australia
First page of the article