Wang, W., Zhou, H., Yang, H., & Cui, M. (2016). Effects of salts on the freeze–thaw stability, gel strength and rheological properties of potato starch. J Food Sci Technol.
Παραπομπή Chicago StyleWang, Wei, Hongxian Zhou, Hong Yang, και Min Cui. "Effects of Salts On the Freeze–thaw Stability, Gel Strength and Rheological Properties of Potato Starch." J Food Sci Technol 2016.
Παραπομπή MLAWang, Wei, Hongxian Zhou, Hong Yang, και Min Cui. "Effects of Salts On the Freeze–thaw Stability, Gel Strength and Rheological Properties of Potato Starch." J Food Sci Technol 2016.
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