Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue-Reference-Cited by-同舟云学术

Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue

Published:2001-02 Issue:2 Volume:47 Page:123-126
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Arroqui C,Rumsey T.R,Lopez A,Virseda P

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Andersson, A. (1994). Modelling of potato blanching Lund Institute of Technology, University of Lund. Dissertation

2. AOAC. (1980). Vitamins and others products. Official methods of analysis, (13th ed., p. 746). Washington, DC: Association of Official Analytcal Chemists

3. The mathematics of diffusion;Crank,1992

4. BMDP. Statistical software manual;Dixon,1988

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