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Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition

A Arocas1, T Sanz, A Salvador

  • 1Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot (Valencia), Spain.

Journal of Food Science
|May 25, 2010
PubMed

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