Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

Journal of the Science of Food and Agriculture

Volumn 89, Issue 12, 2009, Pages 2115-2127

  Alvarez, María Dolores ^a   Fernández, Cristina ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cryoprotectant blends; Freeze thaw stability; Mashed potatoes; Retrogradation; Water holding capacity

Indexed keywords

SOLANUM TUBEROSUM;

EID: 69149086395     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3702     Document Type: Article

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