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Thermal transition properties of spagehetti measured by Differential Scanning Calorimetry (DSC) and Thermal Mechanical Compression Test (TMCT)

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.

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Abstract

Glass transition temperature of spaghetti sample was measured by thermal and rheological methods as a function of water content.

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4 citations in Scopus
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ID Code: 28251
Item Type: Journal Article
Additional URLs:
Keywords: Pasta, Glass transition temperature, Food thermal Analysis, Fourier Transform Infrared
DOI: 10.1007/s11947-009-0258-z
ISSN: 1935-5130
Subjects: Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)
Divisions: Past > QUT Faculties & Divisions > Faculty of Built Environment and Engineering
Past > Schools > School of Engineering Systems
Deposited On: 28 Oct 2009 11:08
Last Modified: 29 Feb 2012 20:34

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