The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01119.x/fullpdf
Reference31 articles.
1. Rheological properties of mashed potatoes made from dehydrated flakes: effect of ingredients and freezing
2. Optimization of stepwise blanching of frozen-thawed potato tissues (cv. Monalisa)
3. Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa)
4. Microstructure ofsuwari andkamaboko sardine surimi gels
5. Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures
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