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Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time



Physicochemical and textural properties of corn starch gels: Effect of mixing speed and time



Food Hydrocolloids 45: 55-62




(PDF emailed within 0-6 h: $19.90)

Accession: 064736258

Download citation: RISBibTeXText

DOI: 10.1016/j.foodhyd.2014.11.005



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