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Effect of heating–cooling on rheological properties of tapioca starch paste with and without xanthan gum
Chantaro, Prawta, Pongsawatmanit, Rungnaphar, Nishinari, KatsuyoshiVolume:
31
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2012.10.026
Date:
June, 2013
File:
PDF, 888 KB
english, 2013