Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends
Author:
Affiliation:
1. a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
2. b USAS, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.610211
Reference43 articles.
1. Texture and Rheology in Food and Health
2. Inulin and Oligofructose: Safe Intakes and Legal Status
3. Evaluation of the effects of fat replacers on the quality of wheat bread
4. Factors affecting gel formation of inulin
5. INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATA
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