Institute of Process Engineering in Life SciencesFood Process Engineering

Influence of water activity and matrix composition on the glass transition temperature of amorphous biopolymeric blends produced for the encapsulation of liquid aromas

  • chair:

    Tackenberg, M.W.; Horvat, M.; Kleinebudde, P.; Schuchmann, H.P.

  • place:

    European Congress of Chemical Engineering/Applied Biotechnology, Berlin 25.09.2011-29.09.2011

  • Date: 2011