Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

✍ Scribed by María Dolores Alvarez; Cristina Fernández; Wenceslao Canet

• Book ID: 102434845
• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 274 KB
• Volume: 89
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.3702