Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends
| Authors: | , , , , |
|---|---|
| Format: | article |
| Publication Date: | 2013 |
| Country: | España |
| Institution: | Universidad Politécnica de Madrid |
| Repository: | Archivo Digital UPM |
| OAI Identifier: | oai:oa.upm.es:21717 |
| Online Access: | https://oa.upm.es/21717/ |
| Access Level: | Open access |
| Description not available. |