Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure - Concepedia

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Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure

56

Citations

29

References

2006

Year

Pedro Pablo Mejía Fernández, Miriam N. Martino, Noemí Zaritzky, Bérengère Guignon, P.D. Sanz

Food Hydrocolloids

Food ChemistryIce CrystalsFood BiophysicsHigh PressureSucrose Solution FrozenFood ProcessingHealth Sciences

References

	Year	Citations

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