Effect of cooking time and ingredients on the performance of different starches in white sauces.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 3, p. 395, doi. 10.1007/s00217-010-1289-4
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- Article
Works matching DE "CREAM sauce"
Results: 4
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Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content.
- Published in:
- Journal of Food Quality, 2012, v. 35, n. 5, p. 341, doi. 10.1111/j.1745-4557.2012.00461.x
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- Article
3
Effect of Different Rice Starches, Inulin, and Soy Protein on Microstructural, Physical, and Sensory Properties of Low-Fat, Gluten, and Lactose Free White Sauces.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 6, p. 575, doi. 10.17221/483/2012-cjfs
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- Article
4
Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 6, p. 568, doi. 10.17221/469/2012-cjfs
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- Article