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Articles

Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins

Propiedades reológicas, sensoriales y microestructurales del puré de papas [patatas] fresco y congelado/descongelado, enriquecido con diferentes proteínas

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Pages 113-121 | Received 11 Dec 2016, Accepted 16 Jun 2017, Published online: 02 Aug 2017

References

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