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- W33803285 abstract "The starch granules of both Purity W, a modified waxy cornstarch, and wheat flour were affected by processing, refrigeration, freezing, and reheating. The major change in starch granules shown by scanning electron micrographs was the trend towards greater deformation of the starch granule and, apparently, subsequent greater homogeneity of the mixture. Sensory evaluation revealed a statistically significant difference (p of less than 0.05) only in overall acceptability of the fresh vs. the frozen soup. The other quality characteristics of texture acceptability, consistency, and syneresis were not statistically (p of less than 0.05) different." @default.
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- W33803285 date "1981-08-01" @default.
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- W33803285 title "Characteristics of a cream of cheese with bacon frozen soup concentrate" @default.
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- W33803285 doi "https://doi.org/10.1016/s0002-8223(21)39347-6" @default.
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