Quality of mashed potatoes: Effect of adding blends of kappa-carrageenan and xanthan gum

European Food Research and Technology

Volumn 229, Issue 2, 2009, Pages 205-222

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

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Biopolymer blends; Kappa carrageenan; Mashed Potatoes; Quality; Response surface methodology; Xanthan gum

Indexed keywords

KAPPA-CARRAGEENAN; MASHED POTATOES; QUALITY; RESPONSE SURFACE METHODOLOGY; XANTHAN GUM;

GELATION; IMPACT STRENGTH; SURFACE PROPERTIES; TEXTURES; YIELD STRESS;

BIOMOLECULES;

SOLANUM TUBEROSUM;

EID: 67649105406     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1044-x     Document Type: Article

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