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Listar por autor "Arocas, Amparo"

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Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Arocas, Amparo; Sanz, Teresa; Hernando Hernando, Mª Isabel; Fiszman, Susana M. (Elsevier, 2011-08)

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 ...

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