검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Effect of modified tapioca starch and xanthan gum on low temperature texture stability and dough viscoelasticity of a starch-based food gel Seetapan N, Fuongfuchat A, Gamonpilas C, Methacanon P, Pongjaruwat W, Limparyoon N Journal of Food Engineering, 119(3), 446, 2013 |