COLLAPSE OF STRUCTURE DURING DRYING OF CELERY
Author:
Affiliation:
1. a Stacey Anglea and Marcus Karel Department of Food Science. Cook College Rutgers university, P.O. BOX 231 , New Brunswick , NJ , 08903-0231
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373939308916880
Reference23 articles.
1. Adamson , A.W. , 1982 . Physical Chemistry of Surfaces, , 4th Ed. , John Wiley and Sons , NY , 664 pp.
2. Freeze-drying of aqueous solutions: Maximum allowable operating temperature
3. Ferry J. D. 1980 . Viscoelastic Properties of Polymers. , 3rd Ed. , John Wiley and Sons . NY , 641 pp.
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