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Food Materials Science: RH-Temperature Phase Diagrams of Deliquescent and/or Hydrate Forming Crystals, Effects of Sweeteners on Starch Gelatinization, and the Water Activity of Wines
Food Materials Science: RH-Temperature Phase Diagrams of Deliquescent and/or Hydrate Forming Crystals, Effects of Sweeteners on Starch Gelatinization, and the Water Activity of WinesAllan, Matthew C.
Purdue University ProQuest Dissertations & Theses, 2018. 10793114.





