Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

✍ Scribed by D. Torreggiani; E. Forni; I. Guercilena; A. Maestrelli; G. Bertolo; G.P. Archer; C.J. Kennedy; S. Bone; G. Blond; E. Contreras-Lopez; D. Champion

• Book ID: 117672780
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 171 KB
• Volume: 32
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(99)00106-4