Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices
10.1016/j.foodhyd.2013.02.005
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/60034 |
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| Institution: | National University of Singapore |