Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

标题
Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 3, Issue 1, Pages 55-70
出版商
Springer Nature
发表日期
2008-01-11
DOI
10.1007/s11947-007-0051-9

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