The effect of low temperature blanching on the texture of whole processed new potatoes
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994
2. Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes;Anzaldua-Morales;Journal of Food Science,1992
3. Frozen carrots texture and pectic components as affected by low temperature blanching and quick freezing;Fuchigami;Journal of Food Science,1995
4. Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity;Gonzalez-Martinez;Journal of Food Engineering,2004
5. Potato;Jadhav,1998
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