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A study of the gel structure in a nonionic O/W cream by differential scanning calorimetry

โœ Scribed by T. de Vringer; J. G. H. Joosten; H. E. Junginger

Publisher
Springer
Year
1986
Weight
794 KB
Volume
264
Category
Article
ISSN
0340-255X

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Thermal properties of cowpea flour: A st
Thermal properties of cowpea flour: A study by differential scanning calorimetry
โœ Henshaw, Folake O. ;McWatters, Kay H. ;Akingbala, John O. ;Chinnan, Manjeet S. ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 238 KB ๐Ÿ‘ 1 views

## 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 5ยฐC/min over a scan range of 40โ€“130ยฐC