Steady shear and yield stress data of fresh and frozen/thawed mashed potatoes: Effect of biopolymers addition

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1381-1395

  Fernandez C ^a   Alvarez, M D ^a   Canet, W ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Biopolymer; Freezing; Mashed potatoes; Rheological models; Texture; Thawing; Yield stress

Indexed keywords

SOLANUM TUBEROSUM;

EID: 44349159697     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.08.003     Document Type: Article

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