Round robin evaluation of differential scanning calorimetry to measure transition enthalpy and temperatures

Journal of Food Engineering

Volumn 40, Issue 1, 1999, Pages 95-99

  Kolbe, Edward ^a   Wilson, Lester A ^b   Hartel, Richard ^c  

^a OREGON STATE UNIVERSITY   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PRODUCTS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; MELTING; PHASE TRANSITIONS; TEMPERATURE; THERMOANALYSIS; THERMODYNAMIC PROPERTIES;

POTATO STARCH; STARCH GELATINIZATION; TRANSITION ENTHALPY; TRISTEARIN;

STARCH;

SOLANUM TUBEROSUM;

EID: 0032678143     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(99)00044-8     Document Type: Article

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