Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects

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ژورنال

عنوان ژورنال: Food Hydrocolloids

سال: 2013

ISSN: 0268-005X

DOI: 10.1016/j.foodhyd.2012.11.002