Measurement of glass transition in native wheat flour by dynamic mechanical thermal analysis (DMTA)

International Journal of Food Science and Technology

Volumn 35, Issue 2, 2000, Pages 183-192

  Pereira, Pedro M ^a   Oliveira, Jorge C ^b,c  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b Universidade de Macau   (Brazil)

^c Sociedade Portuguesa de Inovação SPI   (Portugal)

Author keywords

Phase transitions; Starch; Viscoelastic properties

Indexed keywords

EID: 0034395413     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00289.x     Document Type: Article

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