Improving Microwave Heating using Polysaccharides as Thickeners
The aim of this work was to improve microwave heating in white sauces using different polysaccharides in their formulation; ι-, λ- and κ-carrageenan and native and modified starches were used as thickeners. Five model systems were prepared, each one with a different polysaccharide, salt, and water....
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0088_improving-microwave-heating-using-polysaccharides-as-thickeners.php |