Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure-Reference-Cited by-同舟云学术

Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure

Author:

Ciurzyńska Agnieszka¹,Bajno Joanna¹,Olsiński Ignacy¹,Pisarska Agata¹,Ostrowska-Ligęza Ewa²,Pałacha Zbigniew¹,Lenart Andrzej¹

Affiliation:

1. Faculty of Food Sciences, Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warszawa, Poland

2. Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, SGGW, Warszawa, Poland

Funder

Narodowe Centrum Nauki

Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

Reference63 articles.

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