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

Published 2011 View Full Article

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Title
Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 104, Issue 4, Pages 557-564
Publisher
Elsevier BV
Online
2011-01-23
DOI
10.1016/j.jfoodeng.2011.01.017

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