Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes-Reference-Cited by-同舟云学术

Comparison of several blanching methods on the texture and ascorbic acid content of frozen potatoes

Published:2007-06-28 Issue:3 Volume:22 Page:273-277
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

CANET W.,HILL MARGARET A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00488.x/fullpdf

Reference15 articles.

1. Canet , W. 1980 A study on the influence of the thermal treatments, blanching, freezing and thawing on the texture and structure of potato Ph.D thesis

2. Influencia del proceso de congelatión en la textura de vegetales. Efecto del escaldado de la velocidad de congelatión en la textura de Zahahoria;Canet;Revista de Agroquimica y Tecnologia de Alimentos,1983

3. Blanching of white potatoes by microwave energy followed by boiling water;Chen;Journal of Food Science,1971

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