✦ LIBER ✦
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel
✍ Scribed by Seetapan, Nispa; Fuongfuchat, Asira; Gamonpilas, Chaiwut; Methacanon, Pawadee; Pongjaruwat, Waranit; Limparyoon, Nattawut
- Book ID
- 120566347
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 815 KB
- Volume
- 119
- Category
- Article
- ISSN
- 0260-8774
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