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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

Effect of Freezing Rate and Starch Granular Morphology on Ice Formation and Non-Freezable Water Content of Flour and Starch Gels

Nispa SeetapanNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandCorrespondence[email protected]
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,
Nattawut LimparyoonNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
,
Asira FuongfuchatNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
,
Chaiwut GamonpilasNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
&
Pawadee MethacanonNational Metal and Materials Technology Center, National Science and Technology Development Agency, Pathumthani, ThailandView further author information
Pages 1616-1630 | Received 10 Apr 2015, Accepted 09 Oct 2015, Published online: 05 Apr 2016

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