Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
| Autor: | Buera, Pilar *, Schebor, Carolina, Elizalde, Beatriz |
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| Zdroj: | In Journal of Food Engineering 2005 67(1):157-165 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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