As mentioned above, it is proposed that the softening of cookie can be characterised by the glass transition of sugar (Chevallier et al., 2002; Slade & Levine, 1994). In order to understand the
As mentioned above, it is proposed that the softening of cookie can be characterised by the glass transition of sugar (Chevallier et al., 2002; Slade & Levine, 1994). In order to understand the