Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 1108-1122

  Álvarez, M Dolores ^a   Canet, Wenceslao ^a   Fernández, Cristina ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cryoprotectants; Freezing rate; Mashed potatoes; Modified starch; Quality; Thawing mode

Indexed keywords

SOLANUM TUBEROSUM;

EID: 34247495163     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2821     Document Type: Article

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