Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants

  1. Alvarez, M.D.
  2. Fernández, C.
  3. Solas, M.T.
  4. Canet, W.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2011

Volumen: 102

Número: 1

Pages: 66-76

Type: Article

DOI: 10.1016/J.JFOODENG.2010.08.006 GOOGLE SCHOLAR
La source de données: Scopus