1. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994
2. Determination of blanching conditions for frozen par-fried potatoes;Brown;American Potato Journal,1970
3. Comparison of several blanching methods on the texture and ascorbic-acid content of frozen potatoes;Canet;International Journal of Food Science & Technology,1987
4. Effects of blanching and the rate of freezing on the texture of potatoes measured by mechanical tests;Canet;Refrigeration Science and Technology,1982
5. Effects of the stepwise blanching on the texture of frozen potatoes measured by mechanical tests;Canet;Refrigeration Science and Technology,1982