TY  JOUR
TI  THE PHYSICAL AND CHEMICAL CHANGES OF WATER AND THE HYDRATION OF THE PROTEIN COMPLEX IN CHEESE DURING FREEZING
KW  freezing
KW  tightly bound moisture
KW  low temperatures
KW  cheese
KW  casein
KW  hydrophilicity
KW  frozen water
JO  Foods and Raw Materials
AU  Buaynov, O.N.
AU  Buaynova, I.V.
PY  2016
IS  4
PB  Kemerovo State University