Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce

Journal of Food Engineering

Volumn 99, Issue 2, 2010, Pages 115-120

  Heyman, B ^a   Depypere, F ^a   Delbaere, C ^a   Dewettinck, K ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

B chamel sauce; Hydrocolloids; Modified starch; Rheology; Stability; White sauce

Indexed keywords

CARBOXY METHYLCELLULOSE; CONSISTENCY INDEX; GUAR GUMS; HYDROCOLLOIDS; MODEL SYSTEM; MODIFIED STARCHES; PHYSICOCHEMICAL PROPERTY; XANTHAN GUM;

ELASTICITY; PLASTICITY; RHEOLOGY; STARCH; VISCOSITY; YIELD STRESS;

SYSTEM STABILITY;

CYAMOPSIS TETRAGONOLOBA;

EID: 77950044340     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.005     Document Type: Article

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