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CRISTALIZACION
4
ESTABILIDAD TERMICA ENZIMATICA
4
GLASS TRANSITION
4
TRANSICION VITREA
4
AMORPHOUS SUGARS
2
AZUCARES AMORFOS
2
CONGELACION
2
CRYSTALIZATION
2
CRYSTALLIZATION
2
Crystallization
2
DAIRY FORMULATION
2
DEHYDRATION
2
DESHIDRATACION
2
ENZYME STABILITY
2
ENZYME THERMAL STABILITY
2
FORMULACIONES LACTEAS
2
FREEZING
2
NON-ENZYMATIC BROWNING
2
PARDEAMIENTO NO ENZIMATICO
2
POROSIDAD
2
POROSITY
2
SALES
2
SALTS
2
Trehalose
2
crystallization
2
freeze drying
2
trehalose
2
Adsorption
1
Biocompatible Materials
1
Carbohydrates
1
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1“... of temperature from 14 to 59 °C above Tg value, the VTF equation appears to apply better for sugars. © 2001...”
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2por Mazzobre, María Florencia, Longinotti, Maria Paula, Corti, Horacio Roberto, Buera, María del Pilar“.../mass ratio of the cation present without affecting supramolecular or macroscopic properties. © 2001...”
Publicado 2002
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