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Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, Kalleary Sabina, Ramachandran Palpandi Raja, Meenakshisundaram Sivarajan & Muthusamy Sukumar. (2016) Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy. International Journal of Food Properties 19:7, pages 1583-1592.
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María Dolores Álvarez, Cristina Fernández, María Dolores Olivares, María José Jiménez & Wenceslao Canet. (2013) Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends. International Journal of Food Properties 16:8, pages 1839-1859.
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Articles from other publishers (5)
Raquel Baixauli, Mireia Bolivar-Prados, Kovan Ismael-Mohammed, Pere Clavé, Amparo Tárrega & Laura Laguna. (2022) Characterization of Dysphagia Thickeners Using Texture Analysis—What Information Can Be Useful?. Gels 8:7, pages 430.
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Norbert Raak, Klaus Dürrschmid & Harald Rohm. 2020. Textural Characteristics of World Foods. Textural Characteristics of World Foods
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Albert Nugmanov, Albert Nugmanov, Panagiotis Hadjisimu, Panagiotis Hadjisimu, Lyubov Titova, Lyubov Titova, Igor Aleksanyan, Igor Aleksanyan, Maria Shamova & Maria Shamova. (2018) Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting. Foods and Raw Materials 6:2, pages 325-333.
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M.M. Tohamy, Hamdy A. Shaaban, M.A. Ali & A.M. Hasanain. (2018) Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese. Journal of Biological Sciences 19:1, pages 84-91.
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María Dolores Álvarez Torres & Wenceslao Canet Parreño. 2016. Advances in Potato Chemistry and Technology. Advances in Potato Chemistry and Technology
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