Thermal study on cotton candy by differential scanning calorimetry
Author:
Publisher
Elsevier BV
Subject
Physical and Theoretical Chemistry,General Physics and Astronomy
Reference25 articles.
1. B. Bhandari, Y.H. Roos, Introduction to Non-Equilibrium States and Glass Transitions-The Fundamentals Applied to Foods Systems, in: B Bhandari, YH Roos (Eds.), Non-Equilibrium States and Glass Transitions in Foods, Elsevier Woodhead publishing, 2017, pp. xxxiii–l.
2. J Bryś, A Górska, Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods;Dolatowska-Żebrowska;J. Therm. Anal. Calorim.,2019
3. Effect of ingredients on the mass loss, pasting properties and thermal profile of semi-sweet biscuit dough;Mamat;J. Therm. Anal. Calorim.,2018
4. Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures;Staniszewska;Dry Tech.,2022
5. Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review;Li;Dry Tech.,2019
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