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Found 1 from your keywords: subject="Thickening Agent"

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DETERMINING PHYSICOCHEMICAL PROPERTIES OF WHITE CHEESE SAUCE USING DIFFERENT …

"Hydrocolloids are widely used in many food formulations to increase shelf life and quality characteristics specifically the viscosity and texture of a product. Furthermore, measuring the physicochemical properties of food is critical for design and quality control during food processing. In this project, the physicochemical test covered pH and viscosity of several hydrocolloids and starch …

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Call Number: EP FS003

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