Relaxations Below Glass Transition Temperature in Bread and Its Components-Reference-Cited by-同舟云学术

Relaxations Below Glass Transition Temperature in Bread and Its Components

Published:1999-01 Issue:1 Volume:76 Page:78-81
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Roudaut Gaëlle¹²,Maglione Mario³,Le Meste Martine¹

Affiliation:

1. Laboratoire de Biochimie, Physico-Chimie et Propriétés Sensorielles des Aliments. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et l'Alimentation 1, Esplanade Erasme - F-21000 Dijon. France.

2. Corresponding author. Fax: 00 33 3 80 39 66 11. E-mail: roudaut@u-bourgogne.fr

3. Laboratoire de Physique de l'Université de Bourgogne. Bâtiment Mirande, Campus Universitaire - F-21000 Dijon. France.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference21 articles.

1. Dielectric relaxations in the liquid and glassy states of glucose and its water mixtures

2. Nature of the Relaxation Processes in the Supercooled Liquid and Glassy States of Some Carbohydrates

3. Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume

4. L'eau de sorption de l'amidon: Etude par spectrologie hertzienne

5. The movement of the cyclohexyl group in glassy polymers

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