Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels
Janya Muadklay, Sanguansri CharoenreinVolume:
22
Year:
2008
Language:
english
Pages:
5
DOI:
10.1016/j.foodhyd.2007.06.008
File:
PDF, 137 KB
english, 2008