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.
Glass transition temperature of spaghetti sample was measured by thermal and rheological methods as a function of water content.
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|Item Type:||Journal Article|
|Keywords:||Pasta, Glass transition temperature, Food thermal Analysis, Fourier Transform Infrared|
|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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