Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content

Journal of Food Quality

Volumn 35, Issue 5, 2012, Pages 341-352

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

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CELIAC DISEASE; CONTINUOUS PHASE; CROSS-LINKED STARCH; DISPERSED PHASE; FAT GLOBULES; GOOD STABILITY; IMMUNE RESPONSE; PROTEIN CONTENTS; SENSORY EVALUATION; SOY PROTEIN; STARCH GRANULES;

GRANULATION; SUGARS;

STARCH;

GLYCINE MAX;

EID: 84867162532     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2012.00461.x     Document Type: Article

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