BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,b
- 1 November 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (6) , 665-671
- https://doi.org/10.1111/j.1365-2621.1959.tb17319.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The activity of Parícutin during its third yearEOS, Transactions American Geophysical Union, 1946