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Mashed potatoes enriched with soy protein isolate and inulin: chemical, rheological and structural basis

M D Alvarez1, M D Olivares, M Blanch

  • 1Department of Characterization, Quality and Food Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|June 5, 2013
PubMed

Keywords:
Soy protein isolatelong-chain inulinmicrostructureviscoelasticity

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