High-pressure supported freezing of starch gels

Martina Lille, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationProceedings of Innovations in Traditional Foods
Place of PublicationLondon
PublisherElsevier
Pages1221-1224
ISBN (Print)84-9705-881-X
Publication statusPublished - 2005
MoE publication typeA4 Article in a conference publication
EventInnovations in Traditional Foods: INTRADFOOD 2006 - Valencia, Spain
Duration: 25 Oct 200528 Oct 2005

Conference

ConferenceInnovations in Traditional Foods
CountrySpain
CityValencia
Period25/10/0528/10/05

Cite this

Lille, M., & Autio, K. (2005). High-pressure supported freezing of starch gels. In Proceedings of Innovations in Traditional Foods (pp. 1221-1224). London: Elsevier.
Lille, Martina ; Autio, Karin. / High-pressure supported freezing of starch gels. Proceedings of Innovations in Traditional Foods. London : Elsevier, 2005. pp. 1221-1224
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title = "High-pressure supported freezing of starch gels",
author = "Martina Lille and Karin Autio",
year = "2005",
language = "English",
isbn = "84-9705-881-X",
pages = "1221--1224",
booktitle = "Proceedings of Innovations in Traditional Foods",
publisher = "Elsevier",
address = "Netherlands",

}

Lille, M & Autio, K 2005, High-pressure supported freezing of starch gels. in Proceedings of Innovations in Traditional Foods. Elsevier, London, pp. 1221-1224, Innovations in Traditional Foods, Valencia, Spain, 25/10/05.

High-pressure supported freezing of starch gels. / Lille, Martina; Autio, Karin.

Proceedings of Innovations in Traditional Foods. London : Elsevier, 2005. p. 1221-1224.

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

TY - GEN

T1 - High-pressure supported freezing of starch gels

AU - Lille, Martina

AU - Autio, Karin

PY - 2005

Y1 - 2005

M3 - Conference article in proceedings

SN - 84-9705-881-X

SP - 1221

EP - 1224

BT - Proceedings of Innovations in Traditional Foods

PB - Elsevier

CY - London

ER -

Lille M, Autio K. High-pressure supported freezing of starch gels. In Proceedings of Innovations in Traditional Foods. London: Elsevier. 2005. p. 1221-1224