Mechanical properties of softened foodstuffs processed by freeze–thaw infusion of macerating enzyme - Concepedia

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Mechanical properties of softened foodstuffs processed by freeze–thaw infusion of macerating enzyme

29

Citations

37

References

2012

Year

Sayaka Nakatsu, Kaoru Kohyama, Yayoi Watanabe, Kenya Shibata, Koji Sakamoto, Mitsuya Shimoda

Innovative Food Science & Emerging Technologies

BiomanufacturingEngineeringMechanical PropertiesBiochemical EngineeringFreeze–thaw InfusionFood EngineeringFood ProcessingSoftened FoodstuffsFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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