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). Elsevier.