| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538865 | Food Chemistry | 2012 | 12 Pages |
Abstract
⺠Effect of moisture content on HEW is more severe than DEW. ⺠Colour and hardness of HEW begins to change significantly at aw 0.54 and 23 °C. ⺠HEW aggregates form via covalent and non-covalent interactions and Maillard reaction.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Qinchun Rao, Theodore P. Labuza,