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：
JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期
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
收藏
页码：301 / 303
页数：3
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