Work

Loss of structure in freeze‐dried carbohydrates solutions: Effect of temperature, moisture content and composition

Year: 1976

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.2740270604

Authors: Spyros Tsourouflis, James M. Flink, Marcus Karel

Institution: Massachusetts Institute of Technology

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2105127579

FWCI: 6.38

Cites: 7

Cited by: 198

Related to: 10