Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein
The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated after subjecting them to a freezing-thawing process in a conventional or microwave oven. The microstructure of sauces revealed a structured matrix of soy protein and s...
| 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-201306-0007_effect-of-microwave-thawing-on-microstructure-and-physicochemical-stability-of-low-fat-white-sauces-made-with-s.php |