OPTIMIZATION OF CORNSTARCH/XANTHAN GUM CONTENT FOR THICKENING OF COCOA SYRUPS.
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 5, p. 682, doi. 10.1111/j.1745-4557.2007.00150.x
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- Article
Works matching DE "COCOA syrup"
Results: 3
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Hydrocolloids in Forming Properties of Cocoa Syrups.
- Published in:
- International Journal of Food Properties, 2003, v. 6, n. 2, p. 215, doi. 10.1081/JFP-120017817
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- Article
3
Use of Modified Starches as Thickeners of Cocoa Syrups.
- Published in:
- Food Science & Technology International, 2004, v. 10, n. 5, p. 347, doi. 10.1177/1082013204047914
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- Article