Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants
- 31 January 2011
- journal article
- Published by Elsevier BV in Journal of Food Engineering
- Vol. 102 (1), 66-76
- https://doi.org/10.1016/j.jfoodeng.2010.08.006
Abstract
No abstract availableThis publication has 27 references indexed in Scilit:
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