Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Guardeño, Luis M ^a   Hernando, Isabel ^a   Llorca, Empar ^a   Hernández Carrión, María ^a   Quiles, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Inulin; Microstructure; Soy protein; Starch; White sauces

Indexed keywords

GLUTEN; INULIN; LACTOSE; SOYBEAN PROTEIN; STARCH;

ARTICLE; CHEMISTRY; CONFOCAL MICROSCOPY; FOOD; FOOD ANALYSIS; IMAGE PROCESSING; MAIZE; METHODOLOGY; RICE; TASTE; VISCOSITY;

FOOD; FOOD ANALYSIS; GLUTENS; IMAGE PROCESSING, COMPUTER-ASSISTED; INULIN; LACTOSE; MICROSCOPY, CONFOCAL; ORYZA SATIVA; SOYBEAN PROTEINS; STARCH; TASTE; VISCOSITY; ZEA MAYS;

GLYCINE MAX; ZEA MAYS;

EID: 84864631291     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02798.x     Document Type: Article

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