Processing conditions influencing the physical properties of French fried potatoes-Reference-Cited by-同舟云学术

Processing conditions influencing the physical properties of French fried potatoes

Published:2000-06 Issue:2 Volume:43 Page:163-177
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Agblor A.,Scanlon M. G.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02357957.pdf

Reference42 articles.

1. Agblor, A., 1997. Measurement of physical properties during processing of French fries. PhD thesis, University of Manitoba.

2. Agblor, A. & M.G. Scanlon, 1998. Effects of blanching on the mechanical properties of French fry strips.American Journal of Potato Research 75: 245–255.

3. Andersson, A., V. Gekas, I. Lind, F. Oliveira & R Öste, 1995. Effect of preheating on potato texture.Critical Reviews in Food Science and Nutrition 34: 229–251.

4. AOAC, 1990. Official Methods Of Analysis. Vol. 2, 15th edition. K. Herlrich (Ed.), Association of Official Analytical Chemists, Inc., Arlington, VA.

5. Böhler, G., F. Escher & J. Solms, 1987. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 2. Instrumental evaluation.Lebensmittel-Wissenschaft und-Technologie 20: 207–216.

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