검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source Roman L, Reguilon MP, Gomez M Journal of Food Engineering, 219, 93, 2018 |
| 2 |
Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial bechamel sauce Heyman B, Depypere F, Delbaere C, Dewettinck K Journal of Food Engineering, 99(2), 115, 2010 |
| 3 |
Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce Mandala IG, Savvas TP, Kostaropoulos AE Journal of Food Engineering, 64(3), 335, 2004 |