Effect of Glass Transition Temperature on the Viscosity of Carbohydrate Solutions and Fruit Juices as Functions of Temperature and Solute Concentration

Tomochika SOGABE; Alex Eduardo ALVINO GRANADOS; Suwalee FONG-IN; Kiyoshi KAWAI

doi:10.20585/cryobolcryotechnol.67.2_103

Cryobiology and Cryotechnology

Online ISSN : 2424-1555
Print ISSN : 1340-7902

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Effect of Glass Transition Temperature on the Viscosity of Carbohydrate Solutions and Fruit Juices as Functions of Temperature and Solute Concentration

Tomochika SOGABE, Alex Eduardo ALVINO GRANADOS, Suwalee FONG-IN, Kiyoshi KAWAI

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JOURNAL FREE ACCESS

2021 Volume 67 Issue 2 Pages 103-110

DOI https://doi.org/10.20585/cryobolcryotechnol.67.2_103

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