Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein


Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I. (2013): Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein. Czech J. Food Sci., 31: 568–574. The microstructural and physicochemical stability of white sauces made with soy protein and modified waxy maize starch was evaluated… (More)


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