A DSC study of the effect of bread making methods on bound...

Journal of Thermal Analysis and Calorimetry 2012 / 04 Vol. 108; Iss. 1

A DSC study of the effect of bread making methods on bound water content and redistribution in chitosan enriched bread

Garry Kerch, Alexander Glonin, Janis Zicans, Remo Merijs Meri
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Volume:
108
Language:
english
Pages:
5
DOI:
10.1007/s10973-011-2029-0
Date:
April, 2012
File:
PDF, 352 KB
english, 2012
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