Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition

✍ Scribed by A. Arocas; T. Sanz; A. Salvador; P. Varela; S.M. Fiszman

• Book ID: 111406253
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 500 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2009.01501.x