Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders
- 11 December 2002
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 37 (8), 869-877
- https://doi.org/10.1046/j.1365-2621.2002.00635.x
Abstract
No abstract availableKeywords
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