Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums
- 1 May 2002
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 16 (4) , 345-352
- https://doi.org/10.1016/s0268-005x(01)00107-2
Abstract
No abstract availableKeywords
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