Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

Published 2011 View Full Article

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Title
Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 105, Issue 2, Pages 233-240
Publisher
Elsevier BV
Online
2011-02-18
DOI
10.1016/j.jfoodeng.2011.02.024

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