Author: Molina E. Ledward D.A.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.80, Iss.3, 2003-03, pp. : 367-370
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
High pressure processing in jam manufacture: effects on textural and colour properties
By Dervisi P. Lamb J. Zabetakis I.
Food Chemistry, Vol. 73, Iss. 1, 2001-04 ,pp. :
Effects of high pressure on rheological properties of soy protein gels
Food Chemistry, Vol. 80, Iss. 1, 2003-01 ,pp. :