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Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats

✍ Scribed by Eduardo J. Vernon-Carter; Gilberto Espinosa-Paredes; César I. Beristain; Hipólito Romero-Tehuitzil

Book ID
117672051
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
942 KB
Volume
34
Category
Article
ISSN
0963-9969

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