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more general categories information about this item Biological Sciences Biological Sciences behavior (11747) human behavior (3007) economic behavior (944) consumer behavior (941) consumer acceptance (333) biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) polysaccharides (9609) pectins (669) glucans (5043) starch (2551) gums (534) xanthan gum (154) nutrition (23130) diet (12242) dietary fiber (630) psychology (12488) behavior (11746) human behavior (3006) economic behavior (943) consumer behavior (940) consumer acceptance (333) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) economic behavior (944) consumer behavior (941) consumer acceptance (333) products and commodities (80757) agricultural products (74894) foods (19982) frozen foods (365) plant products (54971) vegetable products (11423) potato products (1652) potatoes (1348) vegetables (10538) root vegetables (2722) potatoes (1348) product quality (18080) freezing quality (49) product testing (109) sensory properties (4680) Food and Human Nutrition Food and Human Nutrition foods (20022) frozen foods (366) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences soil science (29220) soil physics (7416) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) soil properties (7954) soil physical properties (5549) soil hydraulic properties (3489) water holding capacity (548) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) polysaccharides (9609) pectins (669) glucans (5043) starch (2551) gums (534) xanthan gum (154) physics (54990) mechanics (7327) mechanical properties (1543) physical properties (32618) adhesion (522) color (4392) texture (2076) functional properties (2614) water holding capacity (548) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) vegetable products (11424) potato products (1652) potatoes (1348) vegetables (10538) root vegetables (2722) potatoes (1348) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering research (30526) research methods (29174) experimental design (1618) sensory evaluation (1238) technology (49139) processing technology (28127) thawing (311) storage technology (3252) storage conditions (3071) cold storage (1217) frozen storage (285) Rural and Agricultural Sociology Rural and Agricultural Sociology family and consumer science (4072) consumer science (1652) consumer behavior (941) consumer acceptance (333) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Functionality of amidated low methoxyl pectin and xanthan gum blends on the texture and color of mashed potatoes Author(s) of Article: Will be identified in next release Citation: Journal of food process engineering 2011 v.34 no.3 pp. 746-776 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=476298 Name of Publication: Journal of food process engineering Publishing Company: Will be identified in next release Accession Number: 102595
