The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability
Shruti Aravindakshan, An T. Nguyen, Clare Kyomugasho, Ann Van Loey, Marc Hendrickx
Topics & Concepts
Food scienceQuality (philosophy)Glass transitionChemistryStability (learning theory)Computer sciencePhysicsMachine learningOrganic chemistryPolymerQuantum mechanicsFood Quality and Safety StudiesMicroencapsulation and Drying ProcessesFreezing and Crystallization Processes