Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase-Reference-Cited by-同舟云学术

Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase

Published:1995-01 Issue:4 Volume:26 Page:481-495
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Navarro A.S.,Martino M.N.,Zaritzky N.E.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. Structures and phase transitions of starch in food systems;Biliaderis;Food Technol.,1992

3. Viscoelastic behavior of aging starch gels: effects of concentration, temperature and starch hydrolysates on network properties;Biliaderis;Cereal Chem.,1990

4. Linear rate of water crystallization as influenced by temperature of hydrocolloid suspensions;Budiaman;J. Dairy Sci.,1987

5. Linear rate of water crystallization as influenced by viscosity of hydrocolloid suspensions;Budiaman;J. Dairy Sci.,1987

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