EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF KETCHUP

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JUSZCZAK L.; OCZADLY Z.

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Journal Paper

Paper Information

Journal: FOOD AND BIOPROCESS TECHNOLOGY Year:2013 | Volume:6 | Issue:- Page(s): 1251-1260

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Information Journal Paper

Title

EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF KETCHUP

Author(s)

JUSZCZAK L. | OCZADLY Z. | Issue Writer Certificate

Keywords

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Abstract

Cites

PARTICLE SIZE DISTRIBUTION AND VISCOELASTIC BEHAVIOR OF FRENCH DRESSING CONTAINING TWO TYPES OF COMMERCIAL WAXY MAIZE STARCHES
THE EFFECT OF INULIN AND GALACTOOLIGOSACCHARIDES ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PREBIOTIC KETCHUP
THE EFFECT OF SALEP AND CARBOXY METHYL CELLULOSE ON THE QUALITY OF KETCHUP

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APA: Copy

JUSZCZAK, L., & OCZADLY, Z.. (2013). EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF KETCHUP. FOOD AND BIOPROCESS TECHNOLOGY, 6(-), 1251-1260. SID. https://sid.ir/paper/668584/en

Vancouver: Copy

JUSZCZAK L., OCZADLY Z.. EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF KETCHUP. FOOD AND BIOPROCESS TECHNOLOGY[Internet]. 2013;6(-):1251-1260. Available from: https://sid.ir/paper/668584/en

IEEE: Copy

L. JUSZCZAK, and Z. OCZADLY, “EFFECT OF MODIFIED STARCHES ON RHEOLOGICAL PROPERTIES OF KETCHUP,” FOOD AND BIOPROCESS TECHNOLOGY, vol. 6, no. -, pp. 1251–1260, 2013, [Online]. Available: https://sid.ir/paper/668584/en

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