Water Crystallization in Highly Concentrated Carbohydrate-Based Systems
Author:
Affiliation:
1. School of Chemical Engineering, University of Birmingham, Birmingham, B15 2TT, U.K.
2. Faculty of Engineering, University of Nottingham, Nottingham, NG7 2RD, U.K.
Funder
Engineering and Physical Sciences Research Council
Innovate UK
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.cgd.8b01648
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1. Why food microstructure?
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5. Ice crystallization during the manufacture of ice cream
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