Effects of waxy rice and tapioca starches on the physicochemical and sensory properties of white sauces enriched with functional fibre

•White sauces were thickened with waxy rice and tapioca starches.•High-amylose maize starch was used as a source of resistant starch (RS2).•Steady-state and dynamic assays were correlated using generalized Cox–Merz rule.•Arrhenius equation was used to assess effects of temperature on consistency.•Se...

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