Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb12199.x/fullpdf
Reference17 articles.
1. A theory for the interaction of particles with a solidifying front
2. DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER-HOLDING CAPACITY OF A GELATINIZED STARCH GEL
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