FOOD AND NUTRITION OPEN ACCESS
Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces
Corresponding Author: Fabiana Mortimer Amaral, Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina, Rua 14 de Julho, 150 - Coqueiros, Florianópolis, SC, CEP 88075-010, Brazil.Pdf Full text Views (1764)
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