Influence of drying conditions on functional properties of potato flour-Reference-Cited by-同舟云学术

Influence of drying conditions on functional properties of potato flour

Published:2006-01-26 Issue:4 Volume:223 Page:553-560
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Yadav A. Ramesh,Guha Manisha,Tharanathan R. N.,Ramteke R. S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0237-1.pdf

Reference28 articles.

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2. Willard MJ, Hix VM (1987) In: Talburt WF and Smith O, Potato processing, 4th edn., Van Nostrand Reinhold, New York

3. Cording J, Willard MJ, Eskew RK, Sullivan JF (1957) Food Technol 4:236–240

4. Lamberty M, Geiselmann A, Conde-PetitB, Escher F (2004) Lebensm Wiss Technol 37:417–427

5. Singh N, Kaur SP, Kaur L, Sodhi NS (2005) J Food Sci Technol 42:344–348

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