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Determination of hydration properties and thermal behavior ofPaecilomyces variotiiby differential scanning calorimetry

✍ Scribed by Canel, R. S.; Ludemann, V.; Osa, O.; Wagner, J. R.

Book ID
121613725
Publisher
SP MAIK Nauka/Interperiodica
Year
2013
Tongue
English
Weight
220 KB
Volume
49
Category
Article
ISSN
0003-6838

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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