DYNAMICS OF FREEZING AND THEIR EFFECTS ON WATER-HOLDING CAPACITY OF A GELATINIZED STARCH-GEL

被引：13

作者：

CHAN, WS ^{[1
]}

TOLEDO, RT ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00605.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：301 / 303

页数：3

共 12 条

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[4]

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MAKOWER, B ;

CHASTAIN, SM ;

NIELSEN, E .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1946, 38 (07) :725-731

[6]

Matz S.A., 1962, FOOD TEXTURE

[7] MECHANICS OF FREEZING IN LIVING CELLS AND TISSUES [J].

MERYMAN, HT .

[8]

Schoch T. J., 1968, FREEZING PRESERVATIO, V4

[9]

SCHOCH TJ, 1969, CARBOHYDRATES THEIR

[10]

SMITH JC, 1971, Patent No. 3573070