Effects of single food components on freeze concentration by freezing and thawing technique
Effects of single food components such as sodium chloride, sugars and milk protein on freeze concentration by freezing and thawing treatment were evaluated in this study. This method has a different concept from traditional freeze concentration whereby complete freezing is essential prior to thawing...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Japan Society for Food Engineering
2003
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/112417/3/112417.pdf http://psasir.upm.edu.my/id/eprint/112417/ https://www.jstage.jst.go.jp/article/jsfe2000/4/3/4_3_77/_article/-char/ja/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|