Rheological properties of mashed potatoes made from dehydrated flakes: Effect of ingredients and freezing

European Food Research and Technology

Volumn 209, Issue 5, 1999, Pages 335-342

  Alvarez, Maria Dolores ^a,b   Canet, Wenceslao ^a,b  

^a Centre de Genie Chimique des Milieux Rheologiquement Complexes GEMICO   (France)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Freezing; Helical ribbon; Mashed potatoes; Rheological properties; Starch

Indexed keywords

EID: 0000072639     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050505     Document Type: Article

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