Dynamic rheological and thermal characteristics of caramels

LWT

Volumn 39, Issue 3, 2006, Pages 216-224

  Ahmed, Jasim ^a   Ramaswamy, H S ^a   Pandey, P K ^b  

^a MCGILL UNIVERSITY   (Canada)

^b INSTITUTE FOR RESEARCH IN IMMUNOLOGY AND CANCER   (Canada)

Author keywords

Caramel; Crystallization; Dynamic rheology; Glass transition temperature; Melting point

Indexed keywords

CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; RHEOLOGY; RHEOMETERS; TEMPERATURE;

CARAMEL; DYNAMIC RHEOLOGY; MELTING POINT;

FOOD PRODUCTS;

EID: 28844496348     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.01.012     Document Type: Article

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