| Título: | JOURNAL OF FOOD SCIENCE, Vol. 63 Nro. 1 - ene.-feb.1998 |
| Tipo de documento: | Serial check-in : texto impreso |
| Fecha de aparición: | 01/01/1998 |
| Fecha de publicación: | 1998 |
| Nota general: | ISSN: 0022-1147 |
| Langues: | Inglés |
| Nota de contenido: | Institute of Food Technologists 221N. LaSalle Street, Suite 300, Chicago, IL 60601 USA |
Artículos
Article : texto impreso
SOSULSKI, F. W., Autor ;
ZHENG, G. H., Autor
|
A procedure for determination of net syneresis in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel.
Palabras Clave: free[...]
