Water and the glass transition - Dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking

Journal of Food Engineering

Volumn 22, Issue 1-4, 1994, Pages 143-188

  Slade, Louise ^a   Levine, Harry ^a  

^a Nabisco   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMPOSITION EFFECTS; GLASS TRANSITION; WATER;

CHEMICAL STRUCTURE; COOKIE BAKING; FLOUR FUNCTIONALITY;

FOOD PROCESSING;

EID: 0028604641     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/0260-8774(94)90029-9     Document Type: Article

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