SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION

被引：23

作者：

LUH, N ^{[1
]}

KAREL, M ^{[1
]}

FLINK, JM ^{[1
]}

机构：

[1] MIT,DEPT NUTR & FOOD SCI,CAMBRIDGE,MA 02139

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01108.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：89 / 93

页数：5

共 10 条

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[4]

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[5]

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[6] TEXTURE - STRUCTURE RELATIONSHIPS IN TEXTURIZED SOY PROTEIN .1. TEXTURAL PROPERTIES AND ULTRASTRUCTURE OF REHYDRATED SPUN SOY FIBERS [J].

STANLEY, DW ;

CUMMING, DB ;

DEMAN, JM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (03) :118-&

[7]

SZCZESNIAK AS, 1968, Patent No. 3363831

[8]

Tolstogusow W B, 1974, Nahrung, V18, P523, DOI 10.1002/food.19740180507

[9]

TREYBAL RE, 1955, MASS TRANSFER OPERAT, pCH4

[10]

WOOD FW, 1974, Patent No. 944604

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