Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2108-2118

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

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cryoprotectants; Extra virgin olive oil; Flow behaviour; Freezing; Inulin; Microstructure; Potato puree

Indexed keywords

CRYOPROTECTANTS; EXTRA VIRGIN OLIVE OIL; FLOW BEHAVIOUR; INULIN; POTATO PUREE;

AGRICULTURAL PRODUCTS; FLOW FIELDS; FREEZING; MICROSTRUCTURE; RHEOLOGY;

VEGETABLE OILS;

SOLANUM TUBEROSUM;

EID: 77957056877     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02382.x     Document Type: Article

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