Disodium dihydrogen pyrophosphate blanch and the texture of french fries
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02871191.pdf
Reference2 articles.
1. Jaswal, A. S. 1969. Pectic substances and texture of french fried potatoes. Amer. Potato J. 46: 168–173.
2. Jaswal, A. S. 1970. Effects of various chemical blanchings on the texture of french fries. Amer. Potato J. 47: 13–18.
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1. Quality of French Fried Potato. Relationship to Proteinaceous Materials;Canadian Institute of Food Science and Technology Journal;1991-07
2. Texture of French fried potato: Quantitative determinations of non-starch polysaccharides;American Potato Journal;1991-03
3. Blanchiment et qualité des légumes et des fruits surgelés. Revue. 2. Aspects sensoriels;International Journal of Refrigeration;1985-01
4. Influence d'un séchage partiel sur l'absorption en huile et sur la texture des pommes de terre frites;Canadian Institute of Food Science and Technology Journal;1981-01
5. Sensory and instrumental measurement of french fry limpness;American Potato Journal;1974-03
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