Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat
Author:
Affiliation:
1. Department of Food Technology; Faculty of Food Sciences and Fisheries; West Pomeranian University of Technology in Szczecin; Papieża Pawła VI/3 71-459 Poland
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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