Improving Microwave Heating using Polysaccharides as Thickeners
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DOI: 10.17221/1085-cjfs
Abstract: 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… read more here.
Keywords: model systems; using polysaccharides; heating using; microwave heating ... See more keywords