Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15853.x/fullpdf
Reference12 articles.
1. The Chemical Physics of Ice
2. Programmed freezing affects texture, pectic composition and electron microscopic structures of carrots;Fuchigami;J. Food Sci.,1995
3. Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic field;Fuchigami;J. Food Sci.,1994
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