Distinctive Viscoelastic Behaviour and Sensory Features Introduced by Inulin/Extra Virgin Olive Oil Blends in Mashed Potatoes: Effects of Ingredients Ratio and Freeze/Thaw Cycle
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| Main Authors: | , , |
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| Format: | capítulo de libro biblioteca |
| Published: |
Nova Science Publishers
2015
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| Online Access: | http://hdl.handle.net/10261/122651 |
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