EFFECT OF FROZEN STORAGE ON MICROSTRUCTURE AND SYNERESIS OF MODIFIED TAPIOCA STARCH-MILK GELS

被引：15
|
作者：
HOOD, LF [1 ]
SEIFRIED, AS [1 ]
机构：
[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850
来源：
JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1974.tb01003.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：121 / 124
页数：4
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