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Volumn 4, Issue 8, 2011, Pages 1422-1431

Thermal Transition Properties of Spaghetti Measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

Author keywords

Food thermal analysis; Fourier transform infrared (FTIR); Glass transition temperature; Pasta; Starch

Indexed keywords

CALORIMETRIC MEASUREMENTS; ENDOTHERMIC PEAKS; FOURIER TRANSFORM INFRARED (FTIR); FREEZABLE WATER; FREEZE-CONCENTRATION; FREEZING CURVES; FREEZING POINT; HIGH MOISTURE; ICE MELTING; MECHANICAL COMPRESSION TESTS; MOISTURE CONTENTS; PASTA; RHEOLOGICAL METHOD; STATE DIAGRAM; THERMAL TRANSITIONS; TRANSITION SHIFTS; VERY LOW TEMPERATURES;

EID: 80053568201     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0258-z     Document Type: Article
Times cited : (25)

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