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Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

Hernández Carrión, María; Guardeño Expósito, Luis Miguel; Carot, J. M.; Perez Munuera, Isabel; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel (Elsevier, 2011)

This paper describes the microstructure and dielectric properties of white sauces prepared with different fats (sunflower oil, olive oil, soy oil, and butter) and agitation speeds (350, 1100 and 3250 rpm). The structural ...

Mostrando ítems 1-1 de 1