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Volumn 47, Issue 1, 1996, Pages 195-213

Characterization of thermomechanical properties in starch and cereal products

Author keywords

DMA; DSC; Theological impacts; Thermomechanical properties

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; MECHANICAL PROPERTIES; RHEOLOGY; THERMODYNAMIC PROPERTIES; TOUGHENING;

EID: 0030182041     PISSN: 03684466     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF01982699     Document Type: Article
Times cited : (13)

References (15)
  • 6
    • 0000355229 scopus 로고
    • Influenced of the glassy and rubbery states on the thermal, mechanical and structural properties of dough and baked products
    • Eds. H. Faridi and J. M. Faubion. VanNostrand Reinhold AVI, New York
    • H. Levine and L. Slade, Influenced of the glassy and rubbery states on the thermal, mechanical and structural properties of dough and baked products. In Dough Rheology and Baked Product Texture: Theory and Practice. Eds. H. Faridi and J. M. Faubion. VanNostrand Reinhold AVI, New York 1988.
    • (1988) Dough Rheology and Baked Product Texture: Theory and Practice
    • Levine, H.1    Slade, L.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.