Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce
- Author
- Bart Heyman (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) and Koen Dewettinck (UGent)
- Organization
- Keywords
- RHEOLOGICAL PROPERTIES, XANTHAN GUM, CORN STARCH, LOCUST BEAN GUM, GUAR GUM, FOOD, GELS, PASTES, MODEL, Bechamel sauce, White sauce, Rheology, Hydrocolloids, Modified starch, Stability
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-944697
- MLA
- Heyman, Bart, et al. “Effects of Non-Starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce.” JOURNAL OF FOOD ENGINEERING, vol. 99, no. 2, 2010, pp. 115–20, doi:10.1016/j.jfoodeng.2010.02.005.
- APA
- Heyman, B., Depypere, F., Delbaere, C., & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce. JOURNAL OF FOOD ENGINEERING, 99(2), 115–120. https://doi.org/10.1016/j.jfoodeng.2010.02.005
- Chicago author-date
- Heyman, Bart, Frédéric Depypere, Claudia Delbaere, and Koen Dewettinck. 2010. “Effects of Non-Starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce.” JOURNAL OF FOOD ENGINEERING 99 (2): 115–20. https://doi.org/10.1016/j.jfoodeng.2010.02.005.
- Chicago author-date (all authors)
- Heyman, Bart, Frédéric Depypere, Claudia Delbaere, and Koen Dewettinck. 2010. “Effects of Non-Starch Hydrocolloids on the Physicochemical Properties and Stability of a Commercial Bechamel Sauce.” JOURNAL OF FOOD ENGINEERING 99 (2): 115–120. doi:10.1016/j.jfoodeng.2010.02.005.
- Vancouver
- 1.Heyman B, Depypere F, Delbaere C, Dewettinck K. Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce. JOURNAL OF FOOD ENGINEERING. 2010;99(2):115–20.
- IEEE
- [1]B. Heyman, F. Depypere, C. Delbaere, and K. Dewettinck, “Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce,” JOURNAL OF FOOD ENGINEERING, vol. 99, no. 2, pp. 115–120, 2010.
@article{944697, author = {{Heyman, Bart and Depypere, Frédéric and Delbaere, Claudia and Dewettinck, Koen}}, issn = {{0260-8774}}, journal = {{JOURNAL OF FOOD ENGINEERING}}, keywords = {{RHEOLOGICAL PROPERTIES,XANTHAN GUM,CORN STARCH,LOCUST BEAN GUM,GUAR GUM,FOOD,GELS,PASTES,MODEL,Bechamel sauce,White sauce,Rheology,Hydrocolloids,Modified starch,Stability}}, language = {{eng}}, number = {{2}}, pages = {{115--120}}, title = {{Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce}}, url = {{http://doi.org/10.1016/j.jfoodeng.2010.02.005}}, volume = {{99}}, year = {{2010}}, }
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