Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta

Author:

Olivera Daniela F.,Salvadori Viviana O.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. American Association of Cereal Chemists, 2000. Approved Methods of the AACC, 10th ed. Method 66-50. The Association, St. Paul, MN.

2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1995

3. Putting their money where their mouths are: consumer willingness to pay for multi-ingredient, processed organic food products;Batte;Food Policy,2007

4. Histological measurements of ice in frozen beef;Bevilacqua;Journal of Food Technology,1979

5. Heat and mass transport in the freezing of apple tissue;Bomben;Journal of Food Technology,1982

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