Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

Czech Journal of Food Sciences

Volumn 31, Issue 6, 2013, Pages 575-580

  Guardeño, Luis M ^a   Vázquez Gutiérrez, José L ^a   Hernando, Isabel ^a   Quiles, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Low calorie food; Microstructure; Nutritive food; Stability; Viscosity

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; CYCLODEXTRINS; GRANULATION; MICROSTRUCTURE; PROTEINS; SUGARS; SUNFLOWER OIL; VISCOSITY;

AMYLOSE LEACHING; COLOUR PARAMETERS; MICRO-STRUCTURAL; PROTEIN MOLECULES; SENSORY PROPERTIES; STARCH DEGRADATION; STARCH GRANULES; STARCH POLYMERS;

STARCH;

GLYCINE MAX; HELIANTHUS;

EID: 84889597664     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/483/2012-cjfs     Document Type: Article

References (9)

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