Martha Wang

The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure–function relationships of sucrose in cookie and cracker systems

L. Slade, H. Levine, James Ievolella, 1993 .

DSC analysis of starch thermal properties related to functionality in low-moisture baked goods

L. Slade, H. Levine, James Ievolella, 1996 .