Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins
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DOI: 10.1080/19476337.2017.1345982
Abstract: ABSTRACT In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of… read more here.
Keywords: frozen thawed; fresh frozen; thawed mashed; rheological sensory ... See more keywords