Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums

Author： Lee M.H.   Baek M.H.   Cha D.S.   Park H.J.   Lim S.T.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.4, 2002-07, pp. : 345-352

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