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). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1533/978185538362.3.388
Suutarinen, Marjaana ; Autio, Karin. / Improving the texture of frozen fruit: the case of berries. Texture in Food: Volume 2: Solid Foods. editor / David Kilcast. Cambridge, UK : Woodhead Publishing, 2004. pp. 388-409
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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. Woodhead Publishing, Cambridge, UK, pp. 388-409. https://doi.org/10.1533/978185538362.3.388

Improving the texture of frozen fruit: the case of berries. / Suutarinen, Marjaana; Autio, Karin.

Texture in Food: Volume 2: Solid Foods. ed. / David Kilcast. Cambridge, UK : Woodhead Publishing, 2004. p. 388-409.

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

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AU - Suutarinen, Marjaana

AU - Autio, Karin

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DO - 10.1533/978185538362.3.388

M3 - Chapter or book article

SN - 1-85573-724-8

SN - 978-1-85573-724-2

SP - 388

EP - 409

BT - Texture in Food

A2 - Kilcast, David

PB - Woodhead Publishing

CY - Cambridge, UK

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