Sensory and texture properties of mashed potato incorporated with inulin and olive oil blends

International Journal of Food Properties

Volumn 16, Issue 8, 2013, Pages 1839-1859

  Álvarez, María Dolores ^a   Fernández, Cristina ^a   Olivares, María Dolores ^a   Jiménez, María José ^a   Canet, Wenceslao ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Back extrusion; Extra virgin olive oil; Inulin; Mashed potatoes; Principal component analysis; Sensory properties

Indexed keywords

BACK EXTRUSIONS; EXTRA VIRGIN OLIVE OIL; INULIN; MASHED POTATOES; SENSORY PROPERTIES;

OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

POLYSACCHARIDES;

EID: 84879611113     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.610211     Document Type: Article

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