Effects of Surfactants and Freezing and Thawing on Starch and Pectic Substances in the Production of Dehydrated Mashed Potatoes
- 1 July 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (3), 213-219
- https://doi.org/10.1016/s0315-5463(74)73906-2
Abstract
No abstract availableKeywords
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