## 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 40β130Β°C
Kinetic study of the thermal decomposition of poly(oxypropylene) glycols by differential scanning calorimetry
β Scribed by Kim Vo Van; Shadi L. Malhotra; Louis-P. Blanchard
- Publisher
- John Wiley and Sons
- Year
- 1974
- Tongue
- English
- Weight
- 819 KB
- Volume
- 18
- Category
- Article
- ISSN
- 0021-8995
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