Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin

Journal of Food Process Engineering

Volumn 36, Issue 4, 2013, Pages 535-543

  Guardeno L M ^a   Puig, A ^a   Hernando, I ^a   Quiles, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

APPARENT VISCOSITY; CONTINUOUS PHASE; MICRO-STRUCTURAL; MODIFIED STARCHES; NEW PRODUCT DEVELOPMENT; SENSORY PROPERTIES; SIGNIFICANT DIFFERENCES; TEXTURAL PROPERTIES;

GRANULATION; NUTRITION; PROTEINS; VISCOSITY;

STARCH;

GLYCINE MAX; ZEA MAYS;

EID: 84880573807     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12016     Document Type: Article

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