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Volumn 401, Issue 2, 2003, Pages 159-168

A new method for the determination of the unfrozen matrix concentration and the maximal freeze-concentration

Author keywords

DSC; Glass transition; Maximal freeze concentration; Phase diagram; Sugar

Indexed keywords

GLUCOSE; SUGAR;

EID: 0038351941     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0040-6031(02)00546-4     Document Type: Article
Times cited : (25)

References (27)
  • 2
    • 0025985265 scopus 로고
    • H. Levine, L. Slade (Eds.), Plenum Press, New York
    • M.H. Lim, D.S. Reid, in: H. Levine, L. Slade (Eds.), Water Relationships in Foods, vol. 302, Plenum Press, New York, 1991, p. 103.
    • (1991) Water Relationships in Foods , vol.302 , pp. 103
    • Lim, M.H.1    Reid, D.S.2
  • 9
    • 0004192018 scopus 로고
    • J.M.V. Blanshard, P.J. Lillford (Eds.), Nottingham University Press, Nottingham
    • S. Ablett, A. Darke, M.J. Izzard, P. Lillford, in: J.M.V. Blanshard, P.J. Lillford (Eds.), The Glassy State in Foods, Nottingham University Press, Nottingham, 1993, p. 207.
    • (1993) The Glassy State in Foods , pp. 207
    • Ablett, S.1    Darke, A.2    Izzard, M.J.3    Lillford, P.4
  • 14
    • 0002772058 scopus 로고
    • J.M.V. Blanshard (Ed.), Nottingham University Press, Nottingham
    • D.S. Reid, J. Hsu, W. Kerr, in: J.M.V. Blanshard (Ed.), The Glassy State in Foods, Nottingham University Press, Nottingham, 1993, p. 123.
    • (1993) The Glassy State in Foods , pp. 123
    • Reid, D.S.1    Hsu, J.2    Kerr, W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.