Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat
Article first published online: 29 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2668–2675, December 2013
How to Cite
Bortnowska, G., Krzemińska, N. and Mojka, K. (2013), Effects of waxy maize and potato starches on the stability and physicochemical properties of model sauces prepared with fresh beef meat. International Journal of Food Science & Technology, 48: 2668–2675. doi: 10.1111/ijfs.12263
- Issue published online: 24 OCT 2013
- Article first published online: 29 JUL 2013
- Manuscript Accepted: 24 JUN 2013
- Manuscript Received: 6 JAN 2013
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