%0 Journal Article
%T PHYSICO-CHEMICAL CHANGES OF WATER AND HYDRATION OF PROTEIN COMPLEX WHEN FREEZING CHEESES
%A Buaynov, O.N.
%A Buaynova, I..
%K Freezing, strongly bound moisture, low temperatures, cheeses, casein, hydrophilicity, frozen-out water
%J Food Processing: Techniques and Technology
%D 2015
%N 39
%P 5
%I Kemerovo State University