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...

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Detalles Bibliográficos
Autores principales: Dankar, Iman, Haddarah, Amira, Sepulcre, Francesc, Pujolà, Montserrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023081/
https://www.ncbi.nlm.nih.gov/pubmed/31878262
http://dx.doi.org/10.3390/foods9010021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023081/
https://www.ncbi.nlm.nih.gov/pubmed/31878262
http://dx.doi.org/10.3390/foods9010021

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