Effect of Blanching and Frying on Textural Profile and Appearance of Yam (D ioscorea rotundata ) French Fries-Reference-Cited by-同舟云学术

Effect of Blanching and Frying on Textural Profile and Appearance of Yam (D ioscorea rotundata ) French Fries

Published:2013-12-23 Issue:1 Volume:39 Page:19-29
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Graham-Acquaah S.¹,Ayernor G.S.¹,Bediako-Amoa B.¹,Saalia F.S.¹,Afoakwa E.O.¹,Abbey L.²

Affiliation:

1. Department of Nutrition and Food Science; University of Ghana; Accra Ghana

2. Food Research Institute; Accra Ghana

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12204/fullpdf

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2. Effects of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalised foods;Afoakwa;Afr. J. Food Agric Nutr. Dev.,2007

3. Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology;Afoakwa;Inno. Food Sci. Emer Technol.,2008

4. Effects of blanching conditions on the mechanical properties of French fry strips;Agblor;Amer. J. Potato Res.,1998

5. Low-temperature blanch improves textural quality of french-fries;Aguilar;J. Food Sci.,1997

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