Improving the texture of frozen fruit: the case of berries

Marjaana Suutarinen, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

5 Citations (Scopus)
Original languageEnglish
Title of host publicationTexture in Food
Subtitle of host publicationVolume 2: Solid Foods
EditorsDavid Kilcast
Place of PublicationCambridge, UK
PublisherWoodhead Publishing
Chapter16
Pages388-409
ISBN (Print)1-85573-724-8, 978-1-85573-724-2
DOIs
Publication statusPublished - 2004
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Cite this

Suutarinen, M., & Autio, K. (2004). Improving the texture of frozen fruit: the case of berries. In D. Kilcast (Ed.), Texture in Food: Volume 2: Solid Foods (pp. 388-409). Woodhead Publishing. https://doi.org/10.1533/978185538362.3.388