Effect of preheating on potato texture-Reference-Cited by-同舟云学术

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Effect of preheating on potato texture

Published:1994-01 Issue:3 Volume:34 Page:229-251
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Andersson Anders,Gekas Vassilis,Lind Irene,Oliveira Fernanda,Öste Rickard,Aguilfra Jose Miguel

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408399409527662

Reference98 articles.

1. Lamberg, I. 1990. “Transport Phenomena in Potato Tissues”. Lund University. Ph.D. thesis

2. Anatomy and compositional variations within potatoes III. Gross compositional gradients

3. Potato composition: I. Tissue selection and its effects on solids content and amylose/amylopectin ratios

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