Effect of Locust Bean Gum and Selected Sweetening Agents on Ice Recrystallization Rates
- 1 November 1983
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1801-1803
- https://doi.org/10.1111/j.1365-2621.1983.tb05088.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- A programmed controlled temperature microscope stageJournal of Microscopy, 1978
- The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortisJournal of the Science of Food and Agriculture, 1961
- A Microscopic Study of Ice Cream TextureJournal of Dairy Science, 1932