Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

Published 2018 View Full Article

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Title
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 117, Issue -, Pages 1179-1187
Publisher
Elsevier BV
Online
2018-06-10
DOI
10.1016/j.ijbiomac.2018.06.048

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