E-mail

E-mail a Wiley Online Library Link

Grażyna Bortnowska, Natalia Krzemińska and Katarzyna Mojka 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

Article first published online: 29 JUL 2013 | DOI: 10.1111/ijfs.12263

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

SEARCH