Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders

International Journal of Food Science and Technology

Volumn 37, Issue 8, 2002, Pages 869-877

  Downey, Gerard ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cryoprotectants; Freezing; Texture; Thawing

Indexed keywords

CRYOPROTECTANTS;

COLLOIDS; FREEZING; QUALITY CONTROL; TEXTURES; THAWING;

FOOD PRODUCTS;

BRASSICA RAPA SUBSP. RAPA; CYAMOPSIS TETRAGONOLOBA; DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 0036451252     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00635.x     Document Type: Article

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