‘COLLAPSE’ PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS-Reference-Cited by-同舟云学术

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‘COLLAPSE’ PHENOMENA—A UNIFYING CONCEPT FOR INTERPRETING THE BEHAVIOUR OF LOW MOISTURE FOODS

Published:1988 Issue: Volume: Page:149-180
ISSN:
Container-title:Food Structure
language:
Short-container-title:

Author:

LEVINE H.,SLADE LOUISE

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/T3K1158H71541R09.pdf

Reference84 articles.

1. Microstructure of selected binary food powder mixtures;BARBOSA-CANOVAS;Journal of Food Science,1985

2. Ice recrystallization in frozen beef;BEVILACQUA;Journal of Food Science,1982

3. Thermal behavior of amylose-lipid complexes;BILIADERIS;Carbohydrate Polymers,1985

4. Textbook of Polymer Science;BILLMEYER,1984

5. Dielectric studies of the binding of water to lysozyme;BONE;Journal of Molecular Biology,1982

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Solid and Liquid States of Lactose;Advanced Dairy Chemistry;2022

2. Effect of storage on texture;Food Storage Stability;1997-12-29

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