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The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds

Food ChemistryMixed BiopolymersEngineeringNatural PolymerPolymer ScienceBiopolymersPolysaccharideFood EngineeringGlassy StateBiophysicsPolymer ChemistryBiomolecular EngineeringHealth Sciences