The significance of glass transition temperature in processing of selected fried food products : a review

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The significance of glass transition temperature in processing of selected fried food products : a review

This paper emphasized the significance of the glass transition temperature (Tg) by highliting its applications in drying (hot air and freeze drying) for various food systems such as skim milk powders, rice kernels, starch and sugar products and some freeze-dried products such as strawberries and sur...

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Bibliographic Details
Main Authors:	Ali Abbas, Kassim, Lasekan, Ola, Khalil, Sahar K.
Format:	Article
Language:	English English
Published:	Canadian Center of Science and Education 2010
Subjects:	Glass transition temperature. Food technology.
Online Access:	http://psasir.upm.edu.my/id/eprint/17334/ http://psasir.upm.edu.my/id/eprint/17334/1/The%20significance%20of%20glass%20transition%20temperature%20in%20processing%20of%20selected%20fried%20food%20products.pdf

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