Effect of Different Cornstarch Types in New Formulations of Gluten- and Lactose-Free White Sauces with High Protein Content-Reference-Cited by-同舟云学术

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

Published:2012-10 Issue:5 Volume:35 Page:341-352
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Quiles Amparo¹,Llorca Empar¹,Hernández-Carrión María¹,Hernando Isabel¹

Affiliation:

1. Grupo de Microestructura y Química de Alimentos; Departamento de Tecnología de Alimentos; Universitat Politècnica de València; Camino de Vera s/n; 46022; Valencia; Spain

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2012.00461.x/fullpdf

Reference33 articles.

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2. Gluten-free breads

3. Influence of corn starch type in the rheological properties of a white sauce after heating and freezing;Arocas;Food Hydrocoll.,2009

4. Effect of cooking time and ingredients on the performance of different starches in white sauces;Arocas;Eur. Food Res. Technol.,2010

5. Partial coalescence as a tool to control sensory perception of emulsions;Benjamins;Food Hydrocoll.,2009

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