Properties of baked foams obtained from native and cross linked corn starches | AVESİS

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Properties of baked foams obtained from native and cross linked corn starches

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USLU M. K., POLAT S., AYGÜN A.

Novel Aproach in Food Industry 2011, Turkey, 26 - 29 May 2011

Publication Type: Conference Paper / Summary Text
Country: Turkey
Çukurova University Affiliated: No