TY  - JOUR 
AU  - Roman Rivas, Laura
AU  - Prieto Reguilón, Montserrat
AU  - Gómez Pallarés, Manuel
PY  - 2018
UR  - http://uvadoc.uva.es/handle/10324/27714
AB  - Physically modified extruded flours are suitable ingredients for cold preparation of products such as creams and sauces. The rheological and textural properties and stability of model sauces prepared with wheat and rice extruded flours with three...
LA  - eng
PB  - Elsevier
KW  - White sauce
KW  - Extrusion
KW  - Flour
KW  - Rheology
KW  - Stability
TI  - Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source
DO  - https://doi.org/10.1016/j.jfoodeng.2017.09.024
ER  -