Published in
Elsevier, Food Hydrocolloids, (83), p. 454-464
DOI: 10.1016/j.foodhyd.2018.05.028
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Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
Journal article published in 2018 by
Jing Ai,
Torsten Witt,
Gary Cowin 
,
Sushil Dhital,
Mark S. Turner ,
Jason R. Stokes ,
Michael J. Gidley
,
Sushil Dhital,
Mark S. Turner ,
Jason R. Stokes ,
Michael J. Gidley
This paper was not found in any repository, but could be made available legally by the author.
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