Impact of calcium-starch interactions on the textural and oil absorption properties of deep-fried potato mashes
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Published:2024-11
Issue:
Volume:156
Page:110344
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Author:
Hooyberghs KathleenORCID,
Bai Yeming,
Noens Lennert,
Dekeyrel Jesse,
Reyniers Stijn,
Cardinaels RuthORCID,
Moldenaers Paula,
Brijs KristofORCID,
Smolders ErikORCID,
Delcour Jan A.ORCID