Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers

Patrick D. Williams; Setareh Shiroodi; Y. Martin Lo

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

Home
Authors
Tracks
Papers

43477

Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers

Patrick D. Williams ; Setareh Shiroodi ; Y. Martin Lo

How to cite this paper?

To cite this paper use one of the standards below:

ABNT
ISO
APA
Vancouver

Patrick D. Williams; Setareh Shiroodi; Y. Martin Lo. Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/stabilization-of-frozen-food-texture-due-to-post-processing-temperature-fluctuat?lang=en>. Acesso em: 15 Out. 2026. Copy citation

Patrick D. Williams, 2022, Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/stabilization-of-frozen-food-texture-due-to-post-processing-temperature-fluctuat?lang=en>. Copy citation

Patrick D. Williams. (2022, May). Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Patrick D. Williams, Stabilization of frozen food texture due to post-processing temperature fluctuations using hydrogel complex formed by biopolymers. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/stabilization-of-frozen-food-texture-due-to-post-processing-temperature-fluctuat?lang=en Copy citation

Favorite this paper

Presentation Type

Pôster

Track

Food Processing

How to cite this paper?

For more information, access the event website

Galoá { Software for Scientists

Full list of papers · All events

How to cite this proceedings?

This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.

Check the link "How to cite" in the paper's page, to see how to properly cite the paper