%0 Journal Article
%T THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
%A Buaynov, O.N.
%A Buaynova, I.V.
%K freezing, tightly bound moisture, low temperatures, cheese, casein, hydrophilicity, frozen water
%J Foods and Raw Materials
%D 2016
%N 4
%P 5
%I Kemerovo State University