Author:
Thomas Leonard C.,Schmidt Shelly J.
Reference12 articles.
1. Farkas J, Mohácsi-Farkas C (1996) Application of differential scanning calorimetry in food research and food quality assurance. J Therm Anal 47:1787–1803
2. Eliasson A-C (2003) Utilization of thermal properties for understanding baking and staling processes, Ch. 3. In: Kaletunc G, Breslauer KJ (eds) Characterization of cereals and flours: properties, analysis, and applications. CRC Press, Raton, FL, pp 64–115
3. Ievolella J, Wang M, Slade L, Levine H (2003) Application of thermal analysis to cookie, cracker, and pretzel manufacturing, Ch. 2. In: Kaletunc G, Breslauer KJ (eds) Characterization of cereals and flours: properties, analysis, and applications. CRC Press, Boca Raton, FL, pp 37–63
4. Sahin S, Sumnu SG (2006) Physical properties of foods. Springer, New York, p 257
5. Kamruddin M, Ajikumar PK, Dash S, Tyagi K, Baldev RAJ (2003) Thermogravimetry-evolved gas analysis–mass spectrometry system for materials research. Bull Mater Sci 26(4):449–460
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献