TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2011
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| Subjects: | Texture, TPA sensory attributes, Microstructure, Mashed potatoes, Freezing, Extra virgin olive oil, |
| Online Access: | http://hdl.handle.net/10261/89427 |
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