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Influence of freezing and cooking on the rheological behavior of the bechamel sauce.

Influencia de la congelación y cocción sobre el comportamiento reológico de la salsa bechamel.

Number: pap. C-1

Author(s) : LÓPEZ GÓMEZ A., LÓPEZ PALAZÓN N., FERNÁNDEZ VALERA J. M.

Summary

The conference proceedings of CYTEF 2012 contain 77 communications (out of which 11 papers in English, and 5 papers in Portuguese) on the following subject areas: thermodynamics and heat transfer in cooling systems and heat pumps; cooling systems and heat pumps; applications of cold to processing, preservation, storage and transport of perishable products; air conditioning; cryophysics, cryogenics and cryobiology; computer simulation and teaching of refrigeration and air conditioning.

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Format PDF

Pages: 9 p.

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Details

  • Original title: Influencia de la congelación y cocción sobre el comportamiento reológico de la salsa bechamel.
  • Record ID : 30004738
  • Languages: Spanish
  • Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
  • Publication date: 2012/02/22

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