Delayed crystallization of amorphous sucrose in humidified freeze dried model systems
- 1 April 1978
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 13 (2), 137-144
- https://doi.org/10.1111/j.1365-2621.1978.tb00787.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Recent research and development in the field of low‐moisture and intermediate‐moisture foodsC R C Critical Reviews in Food Technology, 1973
- Mechanisms of retention of organic volatiles in freeze‐dried systems *International Journal of Food Science & Technology, 1972
- The glassy state in certain sugar‐containing food products *International Journal of Food Science & Technology, 1966
- Sugar Crystallization, Equilibrium Moisture Content and Crystallization of Amorphous Sucrose and GlucoseJournal of Agricultural and Food Chemistry, 1956