| Original language | English (Ireland) |
|---|---|
| Journal | Journal of Food Engineering |
| Publication status | Published - 2018 |
Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition
- Yrjo Roos
- , Fan
- , Liu
Research output: Contribution to journal › Article › peer-review