E-mail

E-mail a Wiley Online Library Link

Paula A. Conforti, Cecilia E. Lupano and Diego K. Yamul Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes International Journal of Food Science & Technology 48

Version of Record online: 29 JAN 2013 | DOI: 10.1111/ijfs.12059

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

SEARCH