Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants
作者： M. Dolores Alvarez , Cristina Fernández , M. Teresa Solas , Wenceslao Canet
DOI: 10.1016/J.JFOODENG.2010.08.006
关键词:
摘要: … inulin hydrolysis. FMP samples presented more rigid structure than their F/TMP counterparts, although either inulin … the ability of this biopolymer blend to impart freeze/thaw stability. …
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sci-hub.se 参考文章(28)
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