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EFFECT OF FISH PROTEIN, SALT, SUGAR, AND MONOSODIUM GLUTAMATE ON THE GELATINIZATION OF STARCH IN FISH-STARCH MIXTURES
CHONG SENG CHEOW, SWEE YEAN YUVolume:
21
Year:
1997
Language:
english
Pages:
17
DOI:
10.1111/j.1745-4549.1997.tb00774.x
File:
PDF, 631 KB
english, 1997