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Effect of different thickening agents on freeze-thaw stability of food systems with modified maize starch.
Effect of different thickening agents on freeze-thaw stability of food systems with modified maize starch.
2019
M. Dzhivoderova-Zarcheva
K Nikovska
R Hadjikinova
V. Shopska
Keywords:
Food additive
Frost (temperature)
maize starch
Starch
Viscosity
Thickening
Food systems
Food science
Chemistry
Guar gum
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