Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State-Reference-Cited by-同舟云学术

Differential Scanning Calorimetry Glass Transition Temperatures of White Bread and Mold Growth in the Putative Glassy State

Published:1998-01 Issue:1 Volume:75 Page:64-69
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Buera M. P.¹²,Jouppila K.³,Roos Y. H.³,Chirife J.¹⁴

Affiliation:

1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina.

2. Member of CONICET, Argentina.

3. Department of Food Technology, PO Box 27 (Latokartanonkaari 7), FIN-00014 University of Helsinki, Helsinki, Finland.

4. Corresponding author. E-mail: jchirife@tealim.fcen.uba.ar

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Starch/Solute Interaction in Water Sorption as Affected by Pretreatment

2. Crystallinity of Waxy Maize Starch as Influenced by Ambient Temperature Absorption and Desorption, Sucrose Content and Water Activity

3. Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems

4. Physicochemical aspects of food preservation by combined factors

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