The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01251.x/fullpdf
Reference31 articles.
1. A SIMPLIFIED METHOD FOR ACCURATE DETERMINATION OF CELL WALL URONIDE CONTENT
2. Effect of preheating on potato texture
3. Firming of potatoes. Biochemical effects of preheating
4. EFFECT OF HIGH PRESSURE PROCESSING ON THE TEXTURE OF SELECTED FRUITS AND VEGETABLES
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