Water Sorption Isotherm and Critical Water Activity of Amorphous Water-Soluble Carbohydrates Characterized by the Glass Transition Temperature
外部発表ライブラリー
Yuichi Kashiwakura*1)2)、Tomochika Sogabe*1)2)、Sukritta Anantawittayanon*1)、Takumi Mochizuki *1)、Kiyoshi Kawai *1)
1)Program of Food and AgriLife Science, Graduate School of Integrated Sciences for Life, Hiroshima University
2)B Food Science Co., Ltd.
Journal of Applied Glycoscience
Journal of Applied Glycoscience