FROZEN FRENCH-FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation-Reference-Cited by-同舟云学术

FROZEN FRENCH-FRIED POTATOES. Effects of Thawing and Holding Before Finish Frying and Their Nonrelation to Starch Retrogradation

Published:1971-04 Issue:3 Volume:36 Page:392-394
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BURR HORACE K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1971.tb06370.x/fullpdf

Reference7 articles.

1. F.P. Boyle, G.K. Notter, H.D. Michener, and D.G. Guadagni, 1964 . Stability of frozen french fries at refrigerator temperatures , p.38 . 14thNational Potato Utilization Conference, Yaki-ma, Wash.

2. G.K. Notter, M.L. Weaver, R.M. Reeve, and H.K. Burr, 1967 . Oil uptake by French-fried potatoes during finish frying , p.57 . 17thNational Potato Utilization Conference, Presque Isle, Me.

3. Dehydrated Foods, Changes in Physical Properties of Starch in Potato Granules During Processing

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