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Blanch Temperature/Time Effects on Rheological Properties of Applesauce

✍ Scribed by A. M. GODFREY USIAK; M. C. BOURNE; M. A. RAO

Book ID
108820578
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
402 KB
Volume
60
Category
Article
ISSN
0022-1147

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