Textural Characteristics of Raw and Cooked Potatoes

Author:

Singh Jaspreet,Kaur Lovedeep,Rao M.A.

Publisher

Elsevier

Reference84 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes;Abu-Ghannam;Journal of Food Engineering,2006

2. Microstructural Principles of Food Processing and Engineering;Aguilera,1990

3. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating;Alvarez;European Food Research and Technology,2001

4. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa);Alvarez;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1998

5. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994

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