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Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce

Bart Heyman (UGent) , Frédéric Depypere (UGent) , Claudia Delbaere (UGent) and Koen Dewettinck (UGent)
(2010) JOURNAL OF FOOD ENGINEERING. 99(2). p.115-120
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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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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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