Structural stability of white sauces prepared with...

Journal of Food Engineering 2011 Vol. 104; Iss. 4

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

M. Hernández-Carrión, L.M. Guardeño, J.M. Carot, I. Pérez-Munuera, A. Quiles, I. Hernando
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Volume:
104
Year:
2011
Language:
english
Pages:
8
DOI:
10.1016/j.jfoodeng.2011.01.017
File:
PDF, 1.80 MB
english, 2011
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