Effect of starch type, hydrocolloids and freeze/thaw on sensory properties of white sauces
Trabajo presentado en el 8th Pangborn Sensory Science Symposium, celebrado en Florencia (Italia), del 26 al 30 de julio de 2009
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| Main Authors: | , , , |
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| Format: | póster de congreso biblioteca |
| Published: |
2009-07-26
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| Online Access: | http://hdl.handle.net/10261/333340 |
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