Effect of modified starch concentration and freezing and thawing rates on properties of mashed potatoes (cv. Kennebec)
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. Starch transformation and structure development in production and reconstitution of potato flakes
2. Effect of freezing/thawing conditions and long-term frozen storage on the quality of mashed potatoes
3. The Effect of Freeze-chilling on the Quality of Ready-meal Components
4. The Effect of Freezing Conditions on the Quality of Freeze-Chilled Reconstituted Mashed Potato
5. The effect of sample temperature on instrumental and sensory properties of mashed potato products
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3. Refrigeration and Freezing Preservation of Vegetables;Handbook of Vegetables and Vegetable Processing;2018-02-16
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