The impact of raw material and processing parameters on the properties of mashed potato streams. KU Leuven
Potato-based mashes serve as a basis for a large range of (pre-)fried (frozen) potato products such as potato croquettes. Transformations in potato constituents during their making probably determine product quality. However, fundamental knowledge on the impact of raw material properties and particularly those of starch, the potato main constituent besides water, on mash making is lacking. This doctoral research aims at (i) unraveling the ...