Microstructural changes of potato cells and starch granules heated in oil-Reference-Cited by-同舟云学术

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Microstructural changes of potato cells and starch granules heated in oil

Published:2001-01 Issue:10 Volume:34 Page:939-947
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aguilera José Miguel,Cadoche Laura,López Carlos,Gutierrez G.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Effects of blanching conditions on the mechanical properties of french fry strips;Agblor;American Journal of Potato Research,1998

2. Microstructural principles of food processing and engineering;Aguilera,1999

3. Oil absorption during frying of frozen parfried potatoes;Aguilera;Journal of Food Science,2000

4. Microstructure as applied to food engineering;Aguilera,1996

5. Manual de Técnicas en Histologı́a Vegetal;D'Ambrogio;Editorial Hemisferio Sur, Argentina,1986

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