Effects of various chemical blanchings on the texture of French fries

Author:

Jaswal A. S.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Reference6 articles.

1. Bradfield, E. G. 1961. A rapid method for determining magnesium in plant material. Analyst 86: 269–271.

2. Brambelett, V. D., R. L. Hostetler, G. E. Vail and H. N. Draudt. 1959. Qualities of beef as affected by cooking at very low temperatures for long periods of time. Food Technol. 13: 707–711.

3. Hoogzand, C. and J. J. Doesburn. 1961. Effect of blanching on texture and pectin of canned cauliflower. Food Technol. 15: 160–163.

4. Jaswal, A. S. 1969. Pectic substances and the texture of french fried potatoes. Amer. Potato J. 46: 168–173.

5. Szczesniak, A. S. 1963. Classification of textural characteristics. J. Fd. Sci. 28: 385–389.

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