Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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2. Effects of blanching conditions on the mechanical properties of french fry strips;Agblor;American Journal of Potato Research,1998
3. Low-temperature blanching improves textural quality of french-fries;Aguilar;Journal of Food Science,1997
4. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994
5. Firming of potatoes: biochemical effects of preheating;Bartolome;Journal of Agricultural and Food Chemistry,1972
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