- -

Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content.

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content.

Show full item record

Quiles Chuliá, MD.; Llorca Martínez, ME.; Hernández Carrión, M.; Hernando Hernando, MI. (2012). Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content. Journal of Food Quality. 35(5):341-352. doi:10.1111/j.1745-4557.2012.00461.x

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81518

Files in this item

Item Metadata

Title: Effect of different cornstarch types in new formulations of gluten-and lactose-free white sauces with high protein content.
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] Celiac disease is an immune response to ingestion of gluten in genetically susceptible individuals. As gluten is present in white sauces, the aim of this paper was to obtain new formulations of gluten- and lactose-free ...[+]
Subjects: 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
Copyrigths: Cerrado
Source:
Journal of Food Quality. (issn: 0146-9428 )
DOI: 10.1111/j.1745-4557.2012.00461.x
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/j.1745-4557.2012.00461.x
Thanks:
The authors are grateful for the economic support received from Universitat Politecnica de Valencia - project PAID-06-09-2871, and Generalitat Valenciana - project GV-2010/038. The authors also thank the Universitat ...[+]
Type: Artículo

This item appears in the following Collection(s)

Show full item record