STABILITY of FROZEN STARCH PASTES: EFFECT of FREEZING, STORAGE and XANTHAN GUM ADDITION
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1993.tb00839.x/fullpdf
Reference26 articles.
1. Linear Rate of Water Crystallization as Influenced by Temperature of Hydrocolloid Suspensions
2. Linear Rate of Water Crystallization as Influenced by Viscosity of Hydrocolloid Suspensions
3. DYNAMICS OF FREEZING AND THEIR EFFECTS ON THE WATER-HOLDING CAPACITY OF A GELATINIZED STARCH GEL
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