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Relationship of product structure, sorption characteristics, and freezing point of atmospheric freeze-dried foods

Category

Academic article

Language

English

Author(s)

  • Camilla Claussen
  • Ingvald Strømmen
  • Anne Karin Torstveit Hemmingsen
  • Turid Rustad

Affiliation

  • Norwegian University of Science and Technology
  • SINTEF

Year

2007

Published in

Drying Technology

ISSN

0737-3937

Publisher

Taylor & Francis

Volume

25

Issue

5

Page(s)

853 - 865

View this publication at Cristin