An evaluation of starches and hydrocolloids in microwaveable beef roasts /

10TM, 0.5% carrageenan and 0.25% Kelgum[] (xanthan gum).

Bibliographic Details

Main Author:	Luker, Janet Darcy
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1996.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy