Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems

Yrjo Roos; Bharti Bhandari

Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems

Yrjo Roos
, Bharti Bhandari

School of Food and Nutritional Sciences

Government Institute of Medical Sciences

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Original language	English (Ireland)
Title of host publication	NON-EQUILIBRIUM STATES AND GLASS TRANSITIONS IN FOODS: PROCESSING EFFECTS AND PRODUCT-SPECIFIC IMPLICATIONS. CAMBRIDGE: WOODHEAD PUBL LTD
Publication status	Published - 2017

Cite this

@inbook{1b0006e205184c2b9ac0c3ebd516dbfa,

title = "Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems",

author = "Yrjo Roos and Bharti Bhandari",

year = "2017",

language = "English (Ireland)",

booktitle = "NON-EQUILIBRIUM STATES AND GLASS TRANSITIONS IN FOODS: PROCESSING EFFECTS AND PRODUCT-SPECIFIC IMPLICATIONS. CAMBRIDGE: WOODHEAD PUBL LTD",

}

Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems. / Roos, Yrjo; Bhandari, Bharti.
NON-EQUILIBRIUM STATES AND GLASS TRANSITIONS IN FOODS: PROCESSING EFFECTS AND PRODUCT-SPECIFIC IMPLICATIONS. CAMBRIDGE: WOODHEAD PUBL LTD. 2017.

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review