Effect of cooking time and ingredients on the performance of different starches in white sauces

Published 2010 View Full Article

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Title
Effect of cooking time and ingredients on the performance of different starches in white sauces
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 231, Issue 3, Pages 395-405
Publisher
Springer Nature
Online
2010-05-10
DOI
10.1007/s00217-010-1289-4

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