1. Department of Food Science and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907.
2. Department of Agricultural and Biological Engineering and Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907.
3. Kraft Foods, Glenview, IL.
4. Corresponding author. E-mail: hamakerb@foodsci.purdue.edu. Fax: 765-494-7953.