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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure
Amparo Arocas, Teresa Sanz, María Isabel Hernando, Susana M. FiszmanVolume:
25
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodhyd.2011.01.013
File:
PDF, 2.11 MB
english, 2011