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Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

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Title: Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder
Author: Červenka, Libor; Stępień, Anna; Frühbauerová, Michaela; Velichová, Helena; Witczak, Mariusz
Document type: Peer-reviewed article (English)
Source document: Food Chemistry. 2019, vol. 300
ISSN: 0308-8146 (Sherpa/RoMEO, JCR)
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DOI: https://doi.org/10.1016/j.foodchem.2019.125208
Full text: https://www.sciencedirect.com/science/article/pii/S0308814619313159
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ČSN ISO 690:2011 citation

Citace článku v časopise:
ČERVENKA, Libor, Anna STĘPIEŃ, Michaela FRÜHBAUEROVÁ, Helena VELICHOVÁ a Mariusz WITCZAK. Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder. Food Chemistry [online]. 2019, vol. 300 [cit. 2024-11-25]. ISSN 0308-8146. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0308814619313159.

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