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Effect of Soaking-Blanching Conditions on Glucose Losses in Potato Slices

  • Published:1984-04 Issue:2 Volume:17 Page:111-113
  • ISSN:0315-5463
  • Container-title:Canadian Institute of Food Science and Technology Journal
  • language:en
  • Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Raul L Garrote,Ricardo A. Bertone,Enrique R. Silva

Publisher

Elsevier BV

Subject

General Computer Science

Reference19 articles.

1. Official Methods of Analysis,1970

2. Changes in Nutrient Composition During Commercial Processing of Frozen Potato Products;Augustin;J. Food. Sci,1979

3. Firming of Potatoes. Biochemical Effects of Pre-Heating;Bartolomé;J. Agr. Food Chem,1972

4. Effects of Soaking-Blanching Conditions on Vitamin C Losses and Other Properties of Frozen French Fried Potatoes;Boushell;J. Food Sci,1980

5. Califano, A.N. 1981. Transferencia de Calor y Materia Durante el Escaldado de Papas. Doctoral Thesis, Universidad Nacional de La Plata, Argentina.

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3. Food Preservation Techniques in Developing Countries;Food Preservation in Developing Countries: Challenges and Solutions;2019

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