Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

Food Hydrocolloids

Volumn 23, Issue 8, 2009, Pages 2031-2037

  Arocas, A ^a   Sanz, T ^a   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Native starch; Rheology; Shear; Syneresis; White sauce

Indexed keywords

GELATION; SHEARING; VISCOELASTICITY; VISCOSITY;

FREEZE-THAW STABILITY; LINEAR VISCOELASTIC; NATIVE STARCH; SHEAR; STARCH PASTING; SYNAERESIS; VISCOELASTIC PROPERTIES; WAXY CORN; WAXY RICE; WHITE SAUCE;

STARCH;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 70149086039     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.04.006     Document Type: Article

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