Effects of pressure-shift freezing and conventional freezing on model food gels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00288.x/fullpdf
Reference17 articles.
1. High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose
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