A. Arocas

Comparing microwave- and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure

S. Fiszman, T. Sanz, A. Arocas, 2011 .

Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

S. Fiszman, T. Sanz, A. Arocas, 2009 .

Effect of cooking time and ingredients on the performance of different starches in white sauces

S. Fiszman, T. Sanz, A. Arocas, 2010 .

Influence of corn starch type in the rheological properties of a white sauce after heating and freezing

S. Fiszman, T. Sanz, A. Arocas, 2009 .

Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches

S. Fiszman, T. Sanz, A. Arocas, 2009 .

Sensory properties determined by starch type in white sauces: effects of freeze/thaw and hydrocolloid addition.

P. Varela, S. Fiszman, T. Sanz, 2010, Journal of food science.