EJPAU 2005. Otles S. , Otles S. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 4/volume8

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Otles S. , Otles S. 2005. GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES, EJPAU 8(4/volume8), #69.
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/art-69.html

GLASS TRANSITION IN FOOD INDUSTRY – CHARACTERISTIC PROPERTIES OF GLASS TRANSITION AND DETERMINATION TECHNIQUES

Semih Otles¹, Serkan Otles²
¹ Food Engineering Department, Faculty of Engineering, Ege University, Izmir, Turkey
² Izmir Institute of Technology, Chemical Engineering Department, Izmir, Turkey

ABSTRACT

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Key words: glass transition, food, physical properties. Error: articles/volume8/issue4/volume8/art-69.html is not uploaded to the server

Semih Otles
Food Engineering Department,
Faculty of Engineering,
Ege University, Izmir, Turkey
35100 Izmir, Turkey
fax (+90)232 374 14 01
email: otles@bornova.ege.edu.tr

Serkan Otles
Izmir Institute of Technology,
Chemical Engineering Department, Izmir, Turkey

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.