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Thermal Properties of Tristearin by Adiabatic and Differential Scanning Calorimetry

✍ Scribed by Matovic, Marija; van Miltenburg, J. Cees; Los, Jan; Gandolfo, Francois G.; Flöter, Eckhard

Book ID
118187208
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
160 KB
Volume
50
Category
Article
ISSN
0021-9568

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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 5°C/min over a scan range of 40–130°C