TEXTURE OF FRIED POTATO TISSUE AS AFFECTED BY PRE-BLANCHING IN SOME SALT SOLUTIONS-Reference-Cited by-同舟云学术

TEXTURE OF FRIED POTATO TISSUE AS AFFECTED BY PRE-BLANCHING IN SOME SALT SOLUTIONS

Published:1999-11 Issue:5 Volume:30 Page:493-507
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

BLAHOVEC J.,VACEK J.,PATOČKA K.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1999.tb01404.x/fullpdf

Reference15 articles.

1. Effect of preheating on potato texture

2. FACTORS AFFECTING FRACTURE PROPERTIES OF SHORT-DOUGH BISCUITS

3. E. T. WAELE, and P. C. M. EIJK, 1996 . The crispness of fried potato tissue as influenced by the physical state of its polymer . InAbstr. Conf. Papers 13thTriennial Conf. Europ. Assoc. Potato Res. July 14-19, Veldhoven, The Netherlands.

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