Influence of corn starch type in the rheological properties of a white sauce after heating and freezing
- 7 June 2008
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 23 (3), 901-907
- https://doi.org/10.1016/j.foodhyd.2008.05.009
Abstract
No abstract availableKeywords
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