Bulletin of Applied Glycoscience
Online ISSN : 2424-0990
Print ISSN : 2185-6427
ISSN-L : 2185-6427
[Review] Physical Property Change of Carbohydrate Materials and Its Impact on the Quality of Carbohydrate-based Food
Kiyoshi Kawai
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Keywords: glass to rubber transition, amorphous, texture, caking, compression
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2020 Volume 10 Issue 1 Pages 24-28

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[in Japanese]
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© 2020 The Japanese Society of Applied Glycoscience
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