Effect of freeze-drying conditions on shrinkage and porosity of dehydrated agricultural products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. Freeze drying of aqueous solutions: maximum allowable operating temperature;Bellows;Cryobiology,1972
3. Products collapse during freeze drying of liquid foods;Bellows,1973
4. The study of the glass transition of glutenin using small amplitude oscillatory rheological measurements and differential scanning calorimetry;Cocero;J. Rheol.,1991
5. Dependence of viscoelastic behaviour on temperature and pressure;Ferry,1980
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