ShareGlass transition and its role in cereals.
Author(s) : HOSENEY R. C.
Type of article: Book chapter
Summary
Definition of phase transition phenomenon and factors which induce or influence it. The role of proteins and starch of cereals was studied together with the importance of glass transition in cereal-based products.
Details
- Original title: Glass transition and its role in cereals.
- Record ID : 1994-3492
- Languages: English
- Source: In: Princ. cereal Sci. Technol., Am. Assoc. cereal Chem. Inc. - ed. 2; 307-319; 3 ref.
- Publication date: 1994
Links
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Indexing
- Themes: Supermarkets, display cabinets
- Keywords: Vitrification; Starch; Glass transition; Cereal; Protein; Freezing
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- Date : 1994
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The glass transition of hydroxyethyl starch.
- Author(s) : KRESIN M., RAU G.
- Date : 1992/11
- Languages : English
- Source: Cryo-Letters - vol. 13 - n. 6
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Changes in rheological properties of hydroxypro...
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- Date : 1993
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- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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Les transitions de phase d'amidon de riz et de ...
- Author(s) : HUANG R. M., CHANG W. H., CHANG Y. H., LII C. Y.
- Date : 1994
- Languages : French
- Source: Cereal Chem. - vol. 71 - n. 2
View record