sauce béchamel
Selected indexed studies
- Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA Gene. (Foods, 2022) [PMID:36429277]
- Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students. (Can J Diet Pract Res, 2017) [PMID:27779904]
- Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. (J Food Sci, 2019) [PMID:31313294]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. (2011) pubmed
- Detection of Fish Allergens in Foods Using an In-House Real-Time PCR Targeting the Ribosomal 18S rRNA Gene. (2022) pubmed
- Food and Culinary Knowledge and Skills: Perceptions of Undergraduate Dietetic Students. (2017) pubmed
- Influence of Fiber Addition on White Sauces Made with Corn Starch: Effect on Their Freezing/Thawing Stability. (2019) pubmed
- Foodborne Intoxication Most Likely Linked to Bacillus cereus in a School Canteen Hot Ready-to-Eat Meal. (2026) pubmed
- Validated empirical models describing the combined effect of water activity and pH on the heat resistance of spores of a psychrotolerant Bacillus cereus strain in broth and béchamel sauce. (2011) pubmed
- The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products. (2014) pubmed
- [Comparison of time, material and preparation costs as well as nutritive value of conventionally prepared soups and sauces and corresponding "convenience foods"]. (1976) pubmed