Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry

标题
Effect of Hydrocolloids on Quality of Frozen-Thawed Vegetable Curry
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 5, Issue 6, Pages 2618-2622
出版商
Springer Nature
发表日期
2011-05-27
DOI
10.1007/s11947-011-0605-8

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