EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH
Author:
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2007.00131.x/fullpdf
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1. EVALUATING RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE BY THE SQUEEZING FLOW METHOD
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