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Collapse temperature of freeze-dried carbohydrate solutions : effects of composition and moisture content.

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Collapse temperature of freeze-dried carbohydrate solutions : effects of composition and moisture content.

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Author: Tsourouflis, Spyros Panayiotis Constantinos
Department: Massachusetts Institute of Technology. Dept. of Nutrition and Food Science
Publisher: Massachusetts Institute of Technology
Date Issued: 1975
Description:
Thesis. 1975. M.S.--Massachusetts Institute of Technology. Dept. of Nutrition and Food Science.Bibliography: leaves 109-112.
URI: http://hdl.handle.net/1721.1/38445
Keywords: Nutrition and Food Science, Carbohydrates, Freeze-drying, Freeze-dried foods

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