# Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents

> Research article (Journal of Food Engineering, 2019) · cited 36× · AI/ML

**Wikidata**: [openalex:W2972793011](https://www.wikidata.org/wiki/openalex:W2972793011)  
**Source**: https://4ort.xyz/entity/effects-of-trehalose-and-corn-starch-on-the-mechanical-glass-transition-temperature-and-texture-properties-of-deep-fried