摘要 : The aim of this work was to study the influence of iota- and kappa-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure.... 展开
作者 | Kaminska-Dworznicka~ Anna Janczewska-Dupczyk~ Agnieszka Kot~ Anna Laba~ Sylwia Samborska~ Katarzyna |
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作者单位 | |
期刊名称 | 《CASTANEA》 |
总页数 | 7 |
语种/中图分类号 | 英语 / Q94 |
关键词 | crystallization freezing iota carrageenan kappa carrageenan sorbet |
馆藏号 | N2008EPST0011130 |