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Impact of dry starchy ingredients and hydroxypropyl methylcellulose on the properties of (deep-fried) potato mashes

Kathleen Hooyberghs; Linde Houben; Isabella M. Riley; Ruth Cardinaels; Paula Moldenaers; Kristof Brijs; Bart Goderis; Eddie Schrevens; Jan A. Delcour
Food Chemistry · Vol. 524 · pp. 150101 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume524
Pages150101
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150101
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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