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Auteur J. Shim |
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J. Shim ; S. Mulvaney | 1999Effects of cooking temperature (70, 75, 80, 85, 90, 95 °C) and stirring speed (60, 160, 260 rpm) on the gel/paste properties of cornstarch and oat flour were investigated. Pasting properties during cooking were evaluated using an Rapid Visco-Ana[...]