The purpose of this study was to compare the effects of microwave thawing and water bath thawing on white sauces prepared with two different native starches (potato and corn) and a modified waxy maize starch. The linear ...
[EN] The microstructure and rheological properties of white sauces formulated with different starches were analyzed after being microwave-heated for different times. Significant differences (P < 0.05) in rheological ...