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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Canadian Center of Science and Education
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17334/1/The%20significance%20of%20glass%20transition%20temperature%20in%20processing%20of%20selected%20fried%20food%20products.pdf http://psasir.upm.edu.my/id/eprint/17334/ http://www.ccsenet.org/journal/index.php/mas/article/view/6016 |
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