The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes
The definitive version is available at www3.interscience.wiley.com]
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2006 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/89428 |
| Acceso en línea: | http://hdl.handle.net/10261/89428 |
| Access Level: | acceso abierto |
| Palabra clave: | Response surface methodology Pre-heating Potato puree Overall acceptability Cryoprotectants Freezing Thawing. Pectin methylesterase enzyme |
| Sumario: | The definitive version is available at www3.interscience.wiley.com] |
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