Development of high-fiber and sugar-free frozen pancakes: Influence of state and phase transitions on the instrumental textural quality of pancakes during storage
Pavitra Krishna Kumar, Ashutos Parhi, Shyam S. Sablani
Topics & Concepts
ChewinessSugarRecrystallization (geology)Food scienceMaterials scienceGlass transitionWheat flourIce crystalsComposite materialChemistryPolymerGeologyMeteorologyPhysicsPaleontologyMeat and Animal Product QualityMicroencapsulation and Drying ProcessesFreezing and Crystallization Processes