1 |
Fremond, M., Gormaz, R. and San Martin, J. A. (2001) A New Mathematical Model for Supercooling. Journal of Mathematical Analysis and Applications, 261, 578-603
DOI
ScienceOn
|
2 |
Akyurt, M., Zaki, G. and Habeebullah, B. (2002) Freezing phenomena in ice water systems. Energy Conversion and Management, 43, 1773-1789
DOI
ScienceOn
|
3 |
Bae, N.G., Jeong, M.C., Kim, D.M., Moon, K.D. and Choi, J.U. (2000) Freshness extension of ginseng with freezing point depressing agents. Korean J. Postharvest Sci. Technol., 7, 57-62
|
4 |
Jeong, J.W., Jo, J.H., Kwon, D.J. and Kim, Y.B. (1990) Studies on the low-temperature storage of strawberry pulp and red pepper paste by cryoprotectants. Korean J. Food Sci. & Technol., 22, 434-438
|
5 |
Lee, K.H. (1996) Sensory charateristics of pound cake baked from Korean wheat flour, Korean J. Food & Nutr., 9, 419-423
|
6 |
Kook, S.U. (1996) Usage of liquid sugars for shelf life extension of the cake. Korean J. Food Nutr., 9, 259-264
|
7 |
Mogens J. (1984) Early investigations in 'The quality of frozen foods' Academic press Inc. London, p.5-32
|
8 |
Ylimaki, G., Hawrysh, Z.J., Hardin, R.T. and Thomson, A.B.R. (1988) Application of response surface methodology to the development of rice flour yeast breads : Objective measurements. J. Food Sci., 53, 1800-1805
DOI
|
9 |
Le Bail, A., Grinand, C., Le Cleach, S., Martinez, S. and Quilin, E. (1999) Influence of storage conditions on frozen french bread dough. J. Food Engineering, 39, 289-291
DOI
ScienceOn
|
10 |
Michael, A.S. (1981) Sweeteners functionality in cookies and crackers, Technical Bulletin, American Institute of Baking., 3, p.1-4
|
11 |
Matz, S.A. (1989) Freezing preservation of bakery products in 'Bakery Technology', Elsevier Science Publishers, USA, p.103-134
|
12 |
Kang, B.S. and Lee, Y.C. (2001) Optimization of the Cryogenic Freezing Process for Carrot Slices, Food Sci. Biotechnol., 10, 40-44
|
13 |
Lucas, T., Francois, J. and Raoult-Wack, A. (1998) Transport phenomena in immersion-cooled apples. International Journal of Food Science & Technology, 33 489-499
DOI
ScienceOn
|
14 |
Jackson, J.C., Bourne, M.C. and Barnard, J. (1996) Optimization of blanching for crispness of banana chips using response surface methodology. J. Food Sci., 61, 165-166
DOI
|
15 |
Rouille, J., Le Bail, A. and Courcoux, P. (2000) Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough, J. Food Engineering, 43, 197-203
DOI
ScienceOn
|