Modified starches for chilled sauces

Agro Food Industry Hi-Tech

Volumn 10, Issue 1, 1999, Pages 38-40

  De Coninck, Valère ^a  

^a Cerestar   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 8344238791     PISSN: 11206012     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (3)

1. J.F. Albouy; Evaluation d'Amidons dans la Fabrication de Sauces Destinées à la Cuisson Sous-Vide en Restauration Universitaire; Project Study at Université de Technologie de Compiègne, France, 1994
2. A. Rapaille and J. Vanhemelrijck; "Modilied starches" in: Thickening and Gelling Agents for Food, A. Imeson Ed.; Blackie Academic & Professional, Glasgow, 1992, pp.171-201
3. Study done in cooperation with Dr. Ir. T. Martens and Ir. M. Schellekens of Alma Sous Vide Competence Centre, Leuven, Belgium