Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel - Concepedia

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Effect of cryogenic freezing on textural properties and microstructure of rice flour/tapioca starch blend gel

46

Citations

26

References

2014

Year

Nispa Seetapan, Nattawut Limparyoon, Chaiwut Gamonpilas, Pawadee Methacanon, Asira Fuongfuchat

Journal of Food Engineering

Materials ScienceEngineeringFood EngineeringFood ProcessingCryogenic FreezingTextural PropertiesMicrostructureGrain StorageHealth Sciences

References

	Year	Citations

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