Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces
The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high w...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2013-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201306-0008_effect-of-different-rice-starches-inulin-and-soy-protein-on-microstructural-physical-and-sensory-properties.php |