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Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

机译：白色酱油的结构稳定性用不同类型的脂肪制备并在微波炉中解冻

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M. Hernández-Carrión; L.M. Guardeño; J.M. Carot; I. Pérez-Munuera; A. Quiles; I. Hernando;
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年度 2011
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1. Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven [J] . M. Hernández-Carrión, LM. Guarde(n)o, J.M. Carot, Journal of food engineering . 2011,第4期

机译：用不同类型的脂肪制备并在微波炉中融化的白汁的结构稳定性
2. Chemical and Structural Changes in White Sauces Thawed by Microwave or Conventional Oven [J] . Czech Journal of Food Sciences . 2009,第S1期

机译：微波炉或传统烤箱解冻后的白汁的化学和结构变化
3. Effect of microwave thawing on microstructure and physicochemical stability of low fat white sauces made with soy protein [J] . Czech Journal of Food Sciences . 2013,第6期

机译：微波解冻对大豆蛋白低脂白酱微结构和理化稳定性的影响
4. Microwave Thawing Examinations of a Frozen Material (Tuna) in a Microwave Oven [C] . Shinya Watanabe, Youichi Kakuta, Osamu Hashimoto IEEE International Symposium on Electromagnetic Compatibility . 2007

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5. CONVENIENCE FOODS AND HOME-PREPARED FOODS HEATED WITH AN ELECTRIC RANGE AND A MICROWAVE OVEN. [D] . RICHARDSON, SUZANNE. 1982

机译：方便的食物和家庭自备的食物，配有电炉和微波炉。
6. Oil content and fatty acid composition of eggs cooked in drying oven microwave and pan [O] . Fahad Al Juhaimi, Nurhan Uslu, Mehmet Musa Özcan 2017

机译：在烤箱微波炉和锅中煮熟的鸡蛋的油含量和脂肪酸组成
7. Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven [O] . Blomquist Cindy Lou. 1985

机译：冷冻和解冻对常规或微波炉加热后的意大利面条和肉酱的感官品质和硫胺素含量的影响

Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven

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