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Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition |
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| Authors: | A Arocas T Sanz A Salvador P Varela SM Fiszman |
| Affiliation: | 1. Authors are with Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot (Valencia), Spain. Direct inquiries to author Fiszman (E-mail: sfiszman@iata.csic.es).
This work is part of a PhD dissertation.;2. Authors are with Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100, Burjassot (Valencia), Spain. Direct inquiries to author Fiszman (E-mail: sfiszman@iata.csic.es). |
| Abstract: | |
| Keywords: | freeze/thaw hydrocolloid sensory properties starch white sauce |