Viscosity and flavour perception: Why is starch different...

Food Hydrocolloids 2006 Vol. 20; Iss. 6

Viscosity and flavour perception: Why is starch different from hydrocolloids?

A.-L. Ferry, J. Hort, J.R. Mitchell, D.J. Cook, S. Lagarrigue, B. Valles Pamies
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Volume:
20
Year:
2006
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2005.08.008
File:
PDF, 299 KB
english, 2006
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