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Dynamic rheology and sensory properties determined by inulin/extra virgin olive oil blends in mashed potatoes: Effects of hydrocolloids addition and freeze/thaw

AuthorsJiménez, M. José ; Canet, Wenceslao ; Álvarez, M. Dolores
Issue Date2012
PublisherNova Science Publishers
CitationOlive Consumption and Health: 1- 42 (2012)
Identifiersisbn: 978-1-62100-774-6
Appears in Collections:(ICTAN) Libros y partes de libros
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