A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

T He, R Feng, H Tao, B Zhang - Food Chemistry, 2024 - Elsevier
Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …
被引用次数：8 相关文章

A Comparative Study of Magnetic Field on the Maximum Ice Crystal Formation Zone and Whole Freezing Process for Improving the Frozen Dough Quality

T He, R Feng, H Tao, B Zhang - Available at SSRN 4494939 - papers.ssrn.com
Magnetic field (MF) was individually applied on the maximum ice crystal formation zone
(MMF) and whole freezing process (WMF) for multiple freezing-thawing (F/T)-treated dough …

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality

T He, R Feng, H Tao, B Zhang - Food chemistry - pubmed.ncbi.nlm.nih.gov
Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

T He, R Feng, H Tao, B Zhang - 2023 - cabidigitallibrary.org
Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …

A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality.

T He, R Feng, H Tao, B Zhang - Food Chemistry, 2023 - europepmc.org
Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …