Effect of NaCl addition on the freeze–thaw stability of tapioca starch gels

Publisher： John Wiley & Sons Inc

E-ISSN： 1521-379x|67|7-8|604-611

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.67, Iss.7-8, 2015-07, pp. : 604-611

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