Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
| Autor: | Ai, Jing, Witt, Torsten, Cowin, Gary, Dhital, Sushil, Turner, Mark S., Stokes, Jason R., Gidley, Michael J. |
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| Zdroj: | In Food Hydrocolloids October 2018 83:454-464 |
| Databáze: | ScienceDirect |
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