Effect of aging and drying on thermomechanical properties of white bread as characterized by dynamic mechanical analysis (DMA) and differential scanning calorimetry (DSC)

Cereal Chemistry

Volumn 73, Issue 2, 1996, Pages 264-270

  Vodovotz, Y ^a   Hallberg, L ^a   Chinachoti, P ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALORIMETERS; DIFFERENTIAL SCANNING CALORIMETRY; DRYING; DYNAMICS; FOOD PRODUCTS; MOISTURE;

%MOISTURE; EFFECT OF AGEING; FREEZABLE WATER; HIGH MOISTURE; ICE MELTING; MECHANICAL DIFFERENTIAL; TAN Δ; TEMPERATURE RANGE; THERMOMECHANICAL PROPERTIES; TRANSITION REGIONS;

DYNAMIC MECHANICAL ANALYSIS;

EID: 0030498209     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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