Published in
Springer, Food and Bioprocess Technology, 5(9), p. 849-858, 2016
DOI: 10.1007/s11947-016-1673-6
Links
Tools
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
Journal article published in 2016 by
Tao Wang,
Min Zhang 
,
Zhongxiang Fang,
Yaping Liu,
Zhongxue Gao
,
Zhongxiang Fang,
Yaping Liu,
Zhongxue Gao
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 