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The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing
B.A. Bauer, D. KnorrVolume:
68
Year:
2005
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2004.06.007
File:
PDF, 340 KB
english, 2005