Physicochemical and rheological properties of purees based on Mafafa (Xanthosoma robustum) and quinoa (Chenopodium quinoa Willd.) with the addition of cryoprotectants.
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DOI: 10.1111/jtxs.12383
Abstract: Growing interest in processed frozen products with similar characteristics to natural products has generated the study of new products in the food industry field. The characteristics of each matrix, the process of elaboration, composition, and… read more here.
Keywords: physicochemical rheological; addition; quinoa; rheological properties ... See more keywords