Effect of foaming agents on the stability, rheological properties, drying kinetics and flavour retention of tamarind foam-mats

Author： Vernon-Carter E.J.   Espinosa-Paredes G.   Beristain C.I.   Romero-Tehuitzil H.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.34, Iss.7, 2001-01, pp. : 587-598

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