A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality - Concepedia

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A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

47

Citations

38

References

2023

Year

Ting‐Shi He, Ran Feng, Han Tao, Bao Zhang

Frozen Dough QualityMagnetismIce-water SystemFreeze-thaw CyclingAtmospheric IcingMagnetic FieldComparative Study

References

	Year	Citations

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