Effects of High Pressure–Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions-Reference-Cited by-同舟云学术

Effects of High Pressure–Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions

Published:2012-01 Issue: Volume:13 Page:75-85
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Volkert Marcus,Puaud Max,Wille Hans-Jürgen,Knorr Dietrich

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

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