Pulsed Electric Fields in the Potato Industry
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-70586-2_9
Reference20 articles.
1. Agblor A, Scanlon MG (2000) Processing conditions influencing the physical properties of French fried potatoes. Potato Res 43:163–177. https://doi.org/10.1007/BF02357957
2. Botero-Uribe M, Fitzgerald M, Gilbert RG, Midgley J (2017) Effect of pulsed electrical fields on the structural properties that affect French fry texture during processing. Trends Food Sci Technol 67:1–11. https://doi.org/10.1016/j.tifs.2017.05.016
3. De Meulenaer B, Medeiros R, Mestdagh F (2016) Acrylamide in potato products. In: In. Second Edition, Advances in Potato Chemistry and Technology
4. Elea Gmbh (2020) Pulsed electric field technology
5. European Snack Association (2014) Chip/Crisp Manufacturing - Preparation
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