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Rheological and sensory properties of dessert sauces thickened by starch–xanthan gum combinations
Marek Sikora, Stanisław Kowalski, Piotr Tomasik, Marek SadyVolume:
79
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2006.04.003
File:
PDF, 345 KB
english, 2007