Causal factors concerning the texture of French fries manufactured at industrial scale-Reference-Cited by-同舟云学术

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Causal factors concerning the texture of French fries manufactured at industrial scale

Published:2024 Issue: Volume:8 Page:100706
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

van der Sman R.G.M.^ORCID,Schenk Esther

Funder

Ministerie van Economische Zaken

Publisher

Elsevier BV

Reference205 articles.

1. Direct observation of the surface structure of French fries by uv–vis confocal laser scanning microscopy;Achir;Food Res. Int.,2010

2. The impact of freeze-drying on microstructure and rehydration properties of carrot;Adrian;Food Res. Int.,2012

3. Effects of blanching conditions on the mechanical properties of French fry strips;Agblor;Am. J. Potato Res.,1998

4. Variable effects of twenty sugars and sugar alcohols on the retrogradation of wheat starch gels;Allan;Foods,2022

5. Rheological characterization of fresh and cooked potato tissues (cv. monalisa);Álvarez;Z. Lebensm. Unters. Forsch. A,1998

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1. Pore development in viscoelastic foods during drying;Soft Matter;2024

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