Effect of freezing on microstructure and degree of...

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Food Chemistry 2015 / 3

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

Cropotova, Janna, Tylewicz, Urszula, Dellarosa, Nicolò, Laghi, Luca, Romani, Santina, Dalla Rosa, Marco
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.03.056
Date:
March, 2015
File:
PDF, 871 KB
english, 2015
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