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Effect of sucrose on the freeze–thaw stability of rice starch gels: Correlation with microstructure and freezable water
Thunyaboon Arunyanart, Sanguansri CharoenreinVolume:
74
Year:
2008
Language:
english
Pages:
5
DOI:
10.1016/j.carbpol.2008.04.002
File:
PDF, 815 KB
english, 2008