Author:
Sosa Natalia,Salvatori Daniela M.,Schebor Carolina
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference67 articles.
1. Ablett, S., Darke, A. H., Izzard, M. J., & Lillford, P. J. (1993). Studies of the glass transition in malto-oligomers. In J. M. V. Blanshard & P. J. Lillford (Eds.), The glassy state in foods (pp. 189–206). Loughborough: Nothingham University Press.
2. Acevedo, N., Schebor, C., & Buera, M. P. (2006). Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning. Journal of Food Engineering, 77(4), 1108–1115.
3. Acevedo, N. C., Briones, V., Buera, P., & Aguilera, J. M. (2008). Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs. Journal of Food Engineering, 85(2), 222–231.
4. Aguilera, J. M., Cuadros, T. R., & Del Valle, J. M. (1998). Differential scanning calorimetry of low-moisture apple products. Carbohydrate Polymers, 37(1), 79–86.
5. Alzamora, S. M., Tapia, M. S., & Welti-Chanes, J. (1993). Application of combined methods technology in minimally process fruits. Food Research International, 26, 125–130.
Cited by
34 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献