Effects of ball-milling on the glass transition of wheat flour constituents

Journal of the Science of Food and Agriculture

Volumn 89, Issue 3, 2009, Pages 430-435

  Thanatuksorn, Pariya ^a   Kawai, Kiyoshi ^a   Kajiwara, Kazuhito ^a   Suzuki, Toru ^b  

^a TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Ball milling; Glass transition temperature; Wheat flour; Wheat flour constituents

Indexed keywords

TRITICUM AESTIVUM;

EID: 59949100013     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3463     Document Type: Article

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