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Thermal stability of whey proteins studied by differential scanning calorimetry

✍ Scribed by M. Paulsson; P.-O. Hegg; H.B. Castberg

Publisher: Elsevier Science
Year: 1985
Tongue: English
Weight: 372 KB
Volume: 95
Category: Article
ISSN: 0040-6031
DOI: 10.1016/0040-6031(85)85308-9

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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