Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
Author:
Affiliation:
1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); Facultad de Ciencias Exactas; UNLP - CCT La Plata - CONICET; 47 y 116; 1900; La Plata; Argentina
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference22 articles.
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2. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes;Alvarez;International Journal of Food Science and Technology,2010
3. Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants;Alvarez;Journal Food Engineering,2011
4. Effect of whey protein concentrates on physicochemical and organoleptic properties of ice cream;Asadinejad;Journal of Agricultural Sciences and Natural Resources,2005
5. Characterization of the rheological properties of yoghurt;Benezech;Journal of Food Engineering,1994
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3. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins;CyTA - Journal of Food;2017-08-02
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