Study on glass transition of whole-grain wheat biscuit using Dynamic Vapor Sorption, Differential Scanning Calorimetry, and texture and color analysis

Publication date: October 2021Source: LWT, Volume 150Author(s): Zun Wang, Suwimol Chockchaisawasdee, John Ashton, Zhongxiang Fang, Costas E. Stathopoulos
Source: LWT Food Science and Technology - Category: Food Science Source Type: research