The Effect of Harvest Timing on French Fry Textural Quality of Three Processing Potato Varieties: Russet Burbank, Alpine Russet, and Clearwater Russet-Reference-Cited by-同舟云学术

The Effect of Harvest Timing on French Fry Textural Quality of Three Processing Potato Varieties: Russet Burbank, Alpine Russet, and Clearwater Russet

Published:2018-10-22 Issue:1 Volume:96 Page:33-47
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Potato Res.

Author:

Waxman Addie^ORCID,Stark Jeffrey,Thornton Michael K.,Olsen Nora,Guenthner Joseph,Novy Richard G.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/article/10.1007/s12230-018-9686-5/fulltext.html

Reference25 articles.

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2. Driskill, E.P., L.O. Knowles, and N.R. Knowles. 2007. Temperature-induced changes in potato processing quality during storage are modulated by tuber maturity. American Journal of Potato Research 84 (5): 367–383.

3. Du Pont, M.S., A.R. Kirby, and A.C. Smith. 2007. Instrumental and sensory tests of texture of cooked frozen French fries. International Journal of Food Science and Technology 27 (3): 285–295.

4. Fennema, O.R. 1996. Food chemistry. 2nd ed. New York: Marcel Dekker.

5. Golubowska, G. 2005. Changes of polysaccharide content and texture of potato during French fries production. Food Chemistry 90 (4): 847–851.

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