Glass transition temperatures of a ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA

Carbohydrate Polymers

Volumn 76, Issue 4, 2009, Pages 528-534

  Sandoval, Aleida J ^a   Nuñez, Martin ^a   Müller, Alejandro J ^a   Valle, Guy Della ^b   Lourdin, Denis ^b  

^a UNIVERSIDAD SIMÓN BOLÍVAR   (Venezuela)

^b INRA   (France)

Author keywords

DMTA; DSC; Oat flour; Rice flour; RTE breakfast formulation; Starch

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC MECHANICAL ANALYSIS; GLASS; GRAIN (AGRICULTURAL PRODUCT); STARCH; SUGAR (SUCROSE); SUGARS; SUPERCONDUCTING TRANSITION TEMPERATURE; THERMOANALYSIS; WATER CONTENT;

DMTA; DSC; OAT FLOUR; RICE FLOUR; RTE BREAKFAST FORMULATION;

GLASS TRANSITION;

EID: 63149127347     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2008.11.019     Document Type: Article

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