טוען...
Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic obs...
שמור ב:
| הוצא לאור ב: | Foods |
|---|---|
| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI
2019
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7023081/ https://ncbi.nlm.nih.gov/pubmed/31878262 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9010021 |
| תגים: |
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