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A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate

✍ Scribed by Nameeta Baichoo; William MacNaughtan; John R. Mitchell; Imad A. Farhat

Book ID
107381980
Publisher
Springer US
Year
2006
Tongue
English
Weight
321 KB
Volume
1
Category
Article
ISSN
1557-1858

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## Abstract The thermal properties of 12 varieties of cowpea flour were studied by differential scanning calorimetry (DSC). Flour samples were prepared to a paste of 60% moisture content and sealed in standard DSC pans. Samples were scanned at a heating rate of 5Β°C/min over a scan range of 40–130Β°C