Modified starches and the stability of frozen foods
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Publisher
Elsevier
Link
http://woodhead.metapress.com/index/P74373484818U7H1.pdf
Reference72 articles.
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3. Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs;Bhattacharya;Food Res Internal,2003
4. Physicochemical properties of commercial starch hydrolyzates in the frozen state;Biliaderis;Food Chem,1999
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