A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
Ting‐Shi He, Ran Feng, Han Tao, Bao Zhang
Topics & Concepts
Ice crystalsChemistryStarchFood scienceGlutenFreezing pointCongelationDehydrationBiochemistryOpticsPhysicsThermodynamicsMagnetic and Electromagnetic EffectsFreezing and Crystallization ProcessesMeat and Animal Product Quality