Dynamics of Solidification in 2% Corn Starch‐Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity
- 1 July 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (4), 760-765
- https://doi.org/10.1111/j.1365-2621.1996.tb12199.x
Abstract
No abstract availableKeywords
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