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      Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux

      Author(s): , , ,
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      Journal: LWT
      Publisher: Elsevier BV

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          Journal
          Title: LWT
          Abbreviated Title: LWT
          Publisher: Elsevier BV
          ISSN (Print): 00236438
          Publication date Created: May 2018
          Publication date (Print): May 2018
          Volume: 91
          Pages: 203-212
          Article
          DOI: 10.1016/j.lwt.2018.01.038
          SO-VID: 3b73f5c4-1dd0-47c2-8b94-78caa35d5c3e
          Copyright © © 2018
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          https://www.elsevier.com/tdm/userlicense/1.0/

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