A study of the quality characteristics of frozen Korean rice cake by using different thawing methods

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Atomic Emission Spectroscopy, Medicine, Spectroscopy +12

Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

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Influence of Pretreatment Conditions on the Texture and Cell Wall Components of Carrots During Thermal Processing

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Impingement Drying, Engineering, Desiccation +7

Retrogradation of Amaranth Starch at Different Storage Temperatures and the Effects of Salt and Sugars

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Food Chemistry, Sodium Chloride, Engineering +13