Effects of single food components on freeze concentration by freezing and thawing technique

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Effects of single food components on freeze concentration by freezing and thawing technique

Effects of single food components such as sodium chloride, sugars and milk protein on freeze concentration by freezing and thawing treatment were evaluated in this study. This method has a different concept from traditional freeze concentration whereby complete freezing is essential prior to thawing...

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Bibliographic Details
Main Authors:	Yee, Phang Lai, Wakisaka, Minato, Shirai, Yoshihito, Hassan, Mohd Ali
Format:	Article
Language:	English
Published:	Japan Society for Food Engineering 2003
Online Access:	http://psasir.upm.edu.my/id/eprint/112417/ http://psasir.upm.edu.my/id/eprint/112417/3/112417.pdf

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