Multi-Level approach for the analysis of water effects in corn flakes
The purpose of this work was to analyze the effect of water on thermal transitions, mechanical properties, and molecular mobility in corn flakes (CF), and their relationships. Commercial common (CCF) and sugar-frosted (SCF) corn flakes were studied in a water content (wc) range from 5 to 20 (% dry b...
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
American Chemical Society
2020
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| Subjects: | |
| Online Access: | https://pubs.acs.org/toc/jafcau/56/15 http://hdl.handle.net/20.500.12123/7332 https://doi.org/10.1021/jf800541f |
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