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. 2022 Jun 7;11(12):1679. doi: 10.3390/foods11121679

Figure 3.

Figure 3

Experimental glass transition temperatures, Gordon–Taylor fit and Couchman–Karasz curve for the investigated, anhydrous binary glucose mixtures with (a) maltose, (b) maltotriose, (c) maltotetraose, (d) maltopentaose, (e) maltohexaose, and (f) maltoheptaose.