Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved

✍ Scribed by Peter A.M. Steeneken; Albert J.J. Woortman; A.A.C.M. (Lizette) Oudhuis

• Book ID: 113627940
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 944 KB
• Volume: 25
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2010.07.009