| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541121 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Summarized water activity and glass transition concepts for food stability. ⺠Reviewed the macro-micro region concept in mapping food stability. ⺠Reviewed critical temperature concept in identifying two regions of stability. ⺠Presented numbers of applications of the macro-micro concept.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mohammad Shafiur Rahman,