Work

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

Year: 2018

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2018.06.048

Authors: Zhenbin Liu, Min Zhang, Bhesh Bhandari

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, The University of Queensland

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: State Key Laboratory of Food Science and Technology

OpenAlex ID: W2806718124

FWCI: 10.17

Cites: 41

Cited by: 219

Related to: 10