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A comparison of some sensory properties of chilled, frozen and freshly prepared macaroni cheese using wheat flour or wheat flour and modified starch as the thickening agent.

Author(s) : HILL M. A., O'BRIEN E. J.

Type of article: Book chapter

Summary

Sensory analysis results of macaroni cheese with a sauce based on wheat flour or a flour-modified starch mixture (50-50) are given.

Details

  • Original title: A comparison of some sensory properties of chilled, frozen and freshly prepared macaroni cheese using wheat flour or wheat flour and modified starch as the thickening agent.
  • Record ID : 1992-2905
  • Languages: English
  • Source: In: Gums Stab. Food Ind., Oxford Univ. Press - 1990; 123-126; 3 ref.
  • Publication date: 1990

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