ShareTHEORETICAL MODEL FOR FREEZING OF FOOD GELS WITH TEMPERATURE-DEPENDING FRACTION OF FROZEN WATER.
Author(s) : MIYAWAKI O., ABE T., YANO T.
Type of article: Article
Summary
THE AUTHORS APPLIED THE WEINER MATHEMATICAL MODEL TO A STUDY OF FREEZING OF AGAR AND SOYA PROTEINS. THE THEORETICAL VALUES WERE COMPARED WITH EXPERIMENTAL RESULTS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-245887.
Details
- Original title: THEORETICAL MODEL FOR FREEZING OF FOOD GELS WITH TEMPERATURE-DEPENDING FRACTION OF FROZEN WATER.
- Record ID : 1990-0175
- Languages: English
- Source: Agric. biol. Chem. - vol. 52 - n. 12
- Publication date: 1988
Links
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Calculation; Agar; Protein; Soya; Freezing
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- Languages : Japanese
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- Languages : English
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Freezing and ice structure formed in protein gels.
- Author(s) : MIYAWAKI O., ABE T., YANO T.
- Date : 1992
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 56 - n. 6
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