Comparative Evaluation of the Thicknessing Power of Starches from Diverse Flour Sources,in Bechamel and Velouté Sauces
Fabiana Mortimer Amaral, Fabiana Mortimer Amaral 1, 1 Gastronomy Department, Instituto Federal de Educação Ciência e Tecnologia de Santa Catarina, Florianópolis, SC, CEP 88075-010, Brazil
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Kayanush Kai J. Aryana
Ammar Mohammed Hamood AL-Farga
Pedro José GM
Aftab Alam
Xinhua Qi
Zhonghong Li