Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

Published 2011 View Full Article

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Title
Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 6, Pages 1554-1562
Publisher
Elsevier BV
Online
2011-02-10
DOI
10.1016/j.foodhyd.2011.01.013

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