EFFECT OF FROZEN STORAGE ON MICROSTRUCTURE AND SYNERESIS OF MODIFIED TAPIOCA STARCH-MILK GELS

被引:15
作者
HOOD, LF [1 ]
SEIFRIED, AS [1 ]
机构
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850
关键词
D O I
10.1111/j.1365-2621.1974.tb01003.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:121 / 124
页数:4
相关论文
共 4 条
[1]   GELATION OF CONCENTRATED SKIMMILK - ELECTRON MICROSCOPIC STUDY [J].
CARROLL, RJ ;
THOMPSON, MP ;
MELNYCHYN, P .
JOURNAL OF DAIRY SCIENCE, 1971, 54 (09) :1245-+
[2]   MICROSTRUCTURE OF MODIFIED TAPIOCA STARCH-MILK GELS [J].
HOOD, LF ;
SEIFRIED, AS ;
MEYER, R .
JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :117-120
[3]  
SCHMIDT DG, 1968, NETH MILK DAIRY J-NE, V22, P40
[4]  
Schoch T. J., 1968, FREEZING PRESERVATIO, V4