Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology
- 31 August 2011
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 25 (6), 1530-1537
- https://doi.org/10.1016/j.foodhyd.2011.02.005
Abstract
No abstract availableKeywords
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