Crystallization in foods-Reference-Cited by-同舟云学术

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Crystallization in foods

Published:2002 Issue: Volume: Page:287-304
ISSN:
Container-title:Handbook of Industrial Crystallization
language:
Short-container-title:

Author:

Hartel Richard W.

Publisher

Elsevier

Reference49 articles.

1. Industrial Chocolate Manufacture and Use,1988

2. Computer Simulation of Ice Recrystallization in Ice Cream During Storage;Ben-Yoseph;J. Food Eng.,1999

3. Three-Dimensional Model of Phase Transition of Thin Sucrose Films During Drying;Ben-Yoseph;J. Food Eng.,2000

4. Ice Cream;Berger,1990

5. Fundamentals of Nucleation and Growth;Boistelle,1988

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