More reasons to add less salt – NaCl’s unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends

Publication date: Available online 20 January 2021Source: Journal of Food EngineeringAuthor(s): Xin Yi See, Laurent Forny, Marina Dupas-Langlet, Vincent Meunier, Weibiao Zhou
Source: Journal of Food Engineering - Category: Food Science Source Type: research