Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels

Published 2007 View Full Article

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Title
Effects of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 7, Pages 1268-1272
Publisher
Elsevier BV
Online
2007-07-05
DOI
10.1016/j.foodhyd.2007.06.008

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