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Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology
L.Y. Teng, N.L. Chin, Y.A. YusofVolume:
25
Year:
2011
Language:
english
Pages:
8
DOI:
10.1016/j.foodhyd.2011.02.005
File:
PDF, 718 KB
english, 2011