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Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches
A. Arocas, T. Sanz, S.M. FiszmanVolume:
23
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodhyd.2009.08.001
File:
PDF, 168 KB
english, 2009