Thermal transition properties of spagehetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)
| Data(s) |
01/09/2009
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|---|---|
| Resumo |
Glass transition temperature of spaghetti sample was measured by thermal and rheological methods as a function of water content. |
| Identificador | |
| Publicador |
Springer New York LLC |
| Relação |
DOI:10.1007/s11947-009-0258-z Senadeera, Wijitha W., Rahman, Mohammad Shafiur, Al-Alawi, Ahmed, Al-Saidi, Ghalib, Bhandari, Bhesh R., & Truong, Tuyen (2009) Thermal transition properties of spagehetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT). Food and Bioprocess Technology. |
| Fonte |
Faculty of Built Environment and Engineering; School of Engineering Systems |
| Palavras-Chave | #090802 Food Engineering #Pasta #Glass transition temperature #Food thermal Analysis #Fourier Transform Infrared |
| Tipo |
Journal Article |
