Open AccessThe study of forms of bonding marshmallow moisture with different composition by method of thermal analysis
Author(s) -
Г. О. Магомедов,
И. В. Плотникова,
И. В. Кузнецова,
И. С. Наумченко,
И. А. Саранов
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-3-42-50
Subject(s) - chemistry , sugar , moisture , differential scanning calorimetry , dehydration , thermogravimetry , water content , food science , organic chemistry , thermodynamics , biochemistry , inorganic chemistry , physics , geotechnical engineering , engineering