Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference28 articles.
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4. Oscillatory properties of fresh and frozen/thawed mashed potatoes as modified by mixtures of amidated low-methoxyl pectin and xanthan gum. Potato IV;Alvarez;Food,2009
5. Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches;Arocas;Food Hydrocolloids,2009
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