Study of the effect of freezing on the visco-elastic properties of strawberries
The objective of this work was to study the influence of freezing on the visco-elastic properties of strawberries. Food structure plays an important role in food quality and functionality. It is important for the consumers to find an identical sensation when they eat a fresh strawberry and when the...
| Autor principal: | |
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/6152 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6152 |