Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspension-Reference-Cited by-同舟云学术

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Corn Starch-Xanthan Gum Interaction and Its Effect on the Stability During Storage of Frozen Gelatinized Suspension

Published:1994 Issue:8 Volume:46 Page:300-308
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Ferrero C.,Martino M. N.,Zaritzky N. E.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference50 articles.

1. SOME FACTORS AFFECTING THE STABILITY OF FROZEN WHITE SAUCESb

2. . and : In “XVI th Congres International Du Froid, Paris” 1983, Comptes Rendue, Tome III, 705.

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