Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

Author： Torreggiani D.   Forni E.   Guercilena I.   Maestrelli A.   Bertolo G.   Archer G.P.   Kennedy C.J.   Bone S.   Blond G.   Contreras-Lopez E.   Champion D.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.6, 1999-07, pp. : 441-446

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