Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes during Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste

• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 61, Nº 1, 1993, pág. 109
• Idioma: inglés
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