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>BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,b
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BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,b
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机译:BEHAVIOR OF STARCH DURING FOOD PREPARATION. II. EFFECTS OF DIFFERENT SUGARS ON THE VISCOSITY AND GEL STRENGTH OF STARCH PASTESa,b