Diaz A.P., Lourdin D., Della Valle G., Fernández Quintero A., Ceballos H., Tran T., Dufour D.
2017
The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (T?) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Physiologie et biochimie végétales
2017
The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (T?) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Physiologie et biochimie végétales