Export: Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends

Álvarez, María Dolores and Fernández Martinez, María Cristina and Olivares García, María Dolores and Jiménez, María José and Canet, Wenceslao (2013). Sensory and texture properties of mashed potato incorporated wigh inulin and olive oil blends. "International Journal of Food Properties", v. 16 (n. 8); pp. 1839-1859. ISSN 1094-2912. https://doi.org/10.1080/10942912.2011.610211.

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