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

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

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Guardeño Expósito, LM.; Puig Gómez, CA.; Hernando Hernando, MI.; Quiles Chuliá, MD. (2013). 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. 36(4):535-543. doi:10.1111/jfpe.12016

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81811

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Title: Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin
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] Different corn starches were used to prepare gluten-free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The ...[+]
Subjects: Rheological properties , Celiac-disease , Set yogurt , Behavior , Oligofructose , Texture , Water
Copyrigths: Cerrado
Source:
Journal of Food Process Engineering. (issn: 0145-8876 )
DOI: 10.1111/jfpe.12016
Publisher:
Wiley
Publisher version: http://doi.org/10.1111/jfpe.12016
Thanks:
The authors are grateful for the "Formacion de Profesorado Universitario (FPU)" grant awarded to L.M. Guardeno by the Ministry of Science and Innovation of Spain and the economic support received from Universitat Politecnica ...[+]
Type: Artículo

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