Formulating fruit fillings. Freezing and baking stability...

Food Hydrocolloids 2014 / 10 Vol. 40

Formulating fruit fillings. Freezing and baking stability of a tapioca starch–pectin mixture model

Agudelo, Alejandra, Varela, Paula, Sanz, Teresa, Fiszman, Susana
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Volume:
40
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.02.020
Date:
October, 2014
File:
PDF, 1.55 MB
english, 2014
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