Flow Behaviour and Sensory Properties of Extra Virgin Oive Oil-Enriched Mashed Potatoes
13 páginas, 7 figuras, 2 tablas.
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| Main Authors: | , , |
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| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Global Science Books
2011
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| Subjects: | Cryoprotectant, Extra virgin olive oil, Flow behaviour, Mashed potatoes, Processing, Sensory analysis, |
| Online Access: | http://hdl.handle.net/10261/50066 |
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