Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour

Published 2014 View Full Article

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Title
Effect of sucrose fatty acid esters on pasting, rheological properties and freeze–thaw stability of rice flour
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 40, Issue -, Pages 64-70
Publisher
Elsevier BV
Online
2014-02-25
DOI
10.1016/j.foodhyd.2014.02.004

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