Effect of drying and grinding characteristics of colored potato (Solanum tuberosum L.) on tribology of mashed colored potato paste
The mouthfeel of mashed potato prepared with steamed purple flesh potato (SPFP) was investigated by measuring tribological and rheological characteristics. Mathematical models describing pre-processes such as drying and grinding associated with physical properties of mashed potato were also explored...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1348394 |