Texture of French fried potato: Quantitative determinations of non-starch polysaccharides
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02853897.pdf
Reference21 articles.
1. Bushway, A.A., R.H. True, T.M. Work and R.J. Bushway. 1984. A comparison of chemical and physical methods for treating french fries to produce an acceptable microwaved product. Am Potato J 61:31–40.
2. Dubois, M., K.A. Gilles, J.K. Hamilton, P.A. Rebers and F. Smith. 1956. Colorimetric method for determination of sugars & related substances. Anal Chem 28:350–356.
3. Jaswal, A.S. 1969. Pectic substances and the texture of french fried potatoes. Am Potato J 46:168–173.
4. Jaswal, A.S. 1970. Effects of various chemical blanchings on the texture of french fries. Am Potato J 47:13–18.
5. Jaswal, A.S. 1970. Disodium dihydrogen pyrophosphate blanch and the texture of french fries. Am Potato J 47:145–147.
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