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Rheological properties of frozen vegetable purees. Effect of freeze–thaw cycles and thawing conditions

✍ Scribed by María Torres; Wenceslao Canet

Book ID
105901321
Publisher
Springer
Year
2001
Tongue
English
Weight
249 KB
Volume
213
Category
Article
ISSN
0044-3026

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## Abstract Strong honeycomb like nanocomposite sponges were fabricated from starch and PVA by using repeated cycles of freezing and thawing and reinforcing with cellulose whiskers. Their structure and properties were investigated with WAXD, FT‐IR, SEM, DMTA, rheological measurements, and LSCM. The