Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC)

10.1016/j.jfoodeng.2006.12.017

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Bibliographic Details
Main Authors: Liu, Y., Bhandari, B., Zhou, W.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
DSC
Enthalpy relaxation
Glass transition
Glucose syrup solid
Sucrose
Tapioca starch syrup
Online Access:http://scholarbank.nus.edu.sg/handle/10635/77085
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Institution: National University of Singapore
Description
Summary:10.1016/j.jfoodeng.2006.12.017

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