Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

✍ Scribed by A. Arocas; T. Sanz; S.M. Fiszman

• Book ID: 113627652
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 423 KB
• Volume: 23
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2008.05.009