Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes
Version of Record online: 29 JAN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 5, pages 1035–1040, May 2013
How to Cite
Conforti, P. A., Lupano, C. E. and Yamul, D. K. (2013), Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes. International Journal of Food Science & Technology, 48: 1035–1040. doi: 10.1111/ijfs.12059
- Issue online: 12 APR 2013
- Version of Record online: 29 JAN 2013
- Manuscript Accepted: 31 OCT 2012
- Manuscript Received: 31 JUL 2012
- CONICET. Grant Number: PIP 1643
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