A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
- 1 January 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (1) , 89-93
- https://doi.org/10.1111/j.1365-2621.1976.tb01108.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- ON THE NATURE OF THE CHEMICAL AND PHYSICAL BONDS WHICH CONTRIBUTE TO SOME STRUCTURAL PROPERTIES OF PROTEIN FOODS: A HYPOTHESISJournal of Food Science, 1974
- Physikochemische Aspekte der Herstellung künstlicher NahrungsmittelMolecular Nutrition & Food Research, 1974
- Texture — Strueture Relationships in Texturized Soy Protein II. Textural Properties and Ultrastructure of an Extruded Soybean ProductCanadian Institute of Food Science and Technology Journal, 1972
- Texture — Structure Relationships in Texturized Soy Protein 1. Textural Properties and Ultrastructure of Rehydrated Spun Soy FibersCanadian Institute of Food Science and Technology Journal, 1972