BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTES

✍ Scribed by MAURA L. BEAN; ELIZABETH M. OSMAN

• Book ID: 108795492
• Publisher: Institute of Food Technologists
• Year: 1959
• Tongue: English
• Weight: 423 KB
• Volume: 24
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1959.tb17319.x