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Showing posts with label
Freezing rate
.
Show all posts
Showing posts with label
Freezing rate
.
Show all posts
Thursday, 13 January 2022
Freezing characteristics and relative permittivity of rice flour gel in pulsed electric field assisted freezing
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Food Chem. 373, Part A, 131449, 2022 This study investigated the effect of pulsed electric field assisted freezing treatment on the freezin...
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