Caramel sauces thickened with combinations of potato starch and xanthan gum

Journal of Food Engineering

Volumn 112, Issue 1-2, 2012, Pages 22-28

  Krystyjan, Magdalena ^a   Sikora, Marek ^a   Adamczyk, Greta ^a   Tomasik, Piotr ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Caramel sauce; Potato starch; Rheology; Sensory evaluation; Texture; Thickeners; Xanthan gum

Indexed keywords

CARAMEL SAUCE; POTATO STARCHES; SENSORY EVALUATION; THICKENERS; XANTHAN GUM;

RHEOLOGY; TEXTURES;

STARCH;

SOLANUM TUBEROSUM;

EID: 84860836629     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.03.035     Document Type: Article

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