(Q34095580)

31 July 2017

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title

Moisture and shelf life in sugar confections (English)

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31 July 2017

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R Ergun

1

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31 July 2017

R Lietha

series ordinal

2

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31 July 2017

R W Hartel

series ordinal

3

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31 July 2017

publication date

1 February 2010

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Critical Reviews in Food Science and Nutrition

31 July 2017

published in

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31 July 2017

volume

50

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31 July 2017

issue

2

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31 July 2017

page(s)

162-192

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The Nature of the Glassy State and the Behavior of Liquids at Low Temperatures

31 July 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Crystallization inhibition of an amorphous sucrose system using raffinose

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Resonance Absorption by Nuclear Magnetic Moments in a Solid

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Cross-polarization/magic angle spinning NMR to study glucose mobility in a model intermediate-moisture food system

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

Influence of hydrogenated starch hydrolysates on the glass transition and crystallisation of sugar alcohols

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390802248833

10.1080/10408390802248833

21 January 2018

Identifiers

DOI

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31 July 2017

1 reference