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Crackers glass transition

Nikolaidis, A. and Labuza, T.E Glass transition state diagram of a baked cracker and its relationship to gluten, /. Food Sci., 61, 803, 1996. [Pg.131]

VARIATION IN GLASS TRANSITION TEMPERATURE FOR EXTRACTED CAT CRACKER BOTTOM PITCH FRACTIONS AS A FUNCTION OF THE EXTRACTION SOLVENT SOLUBILITY PARAMETER... [Pg.255]

Yesterday, we completed the preliminary evaluation of the newly synthesized thermoplastic, poly(wantsa cracker). The polymer has a melt viscosity of 1 X 10 Pa-s at 140°C. Our characterization laboratory reported a glass transition temperature of 110°C. ... [Pg.421]

Figure 27. Glass transition temperature of commercial crackers determined by means of DTMA (Modified from [132]). Figure 27. Glass transition temperature of commercial crackers determined by means of DTMA (Modified from [132]).
See other pages where Crackers glass transition is mentioned: [Pg.341]    [Pg.66]    [Pg.119]    [Pg.341]    [Pg.118]    [Pg.341]    [Pg.118]    [Pg.164]   
See also in sourсe #XX -- [ Pg.38 , Pg.185 ]



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