Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing
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Title
Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing
Authors
Keywords
Pulsed electric field, Freezing rate, Phase change, Microstructure, Relative permittivity, Rice
Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131449
Publisher
Elsevier BV
Online
2021-10-22
DOI
10.1016/j.foodchem.2021.131449
References
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