Sensory Properties Determined by Starch Type in White...

Journal of Food Science 2010 Vol. 75; Iss. 2

Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition

A. Arocas, T. Sanz, A. Salvador, P. Varela, S.M. Fiszman
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Volume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2009.01501.x
File:
PDF, 500 KB
english, 2010
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