Dynamics of solidification in 2 per cent corn starch-water mixtures effect of variations in freezing rate on product homogeneity

Dynamics of solidification in 2 per cent corn starch-water mixtures effect of variations in freezing rate on product homogeneity

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	MASHL, S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 4 (1996), p. 760-765
Materias:	Maíz Zea Mays Almidón Agua Congelación Homogeneización Solidificación
Publicación relacionada:	Contenido en: Journal of Food Science

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