DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER‐HOLDING CAPACITY OF A GELATINIZED STARCH GEL
- 1 March 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2), 301-303
- https://doi.org/10.1111/j.1365-2621.1976.tb00605.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- An over-all view of low temperature food preservationCryobiology, 1966
- Fundamentals of Low-Temperature Food PreservationPublished by Elsevier BV ,1964
- Mechanics of Freezing in Living Cells and TissuesScience, 1956
- Moisture Determination in Dehydrated VegetablesIndustrial & Engineering Chemistry, 1946