Water as the determinant of food engineering properties. A review-Reference-Cited by-同舟云学术

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Water as the determinant of food engineering properties. A review

Published:2004-03 Issue:4 Volume:61 Page:483-495
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lewicki Piotr P.

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Studies on application of infrared in food processing;Asselbergs;Food Technology,1960

2. Measurement of tomato paste colour: investigation of some method variables;Brimelow,1987

3. NMR dynamics properties of water in relation to thermal characteristics in bread;Chinachoti,1998

4. Anhydrobiosis; the water replacement hypothesis;Crowe,1998

5. Struktura makroczasteczek w roztworach;Cwietkow,1968

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