RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF RAW AND PAR-COOKED TAEWA (MAORI POTATOES) OF NEW ZEALAND-Reference-Cited by-同舟云学术

RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF RAW AND PAR-COOKED TAEWA (MAORI POTATOES) OF NEW ZEALAND

Published:2008-06 Issue:3 Volume:39 Page:210-230
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

SINGH J.,KAUR L.,McCARTHY O.J.,MOUGHAN P.J.,SINGH H.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2008.00139.x/fullpdf

Reference31 articles.

1. The effect of low temperature blanching on the texture of whole processed new potatoes

2. J.M. AGUILERA, and D.W. STANLEY, 1990 . Microstructural Principles of Food Processing and Engineering , 2nd Ed., pp. 175 -329 , Elsevier Applied Science, New York, NY.

3. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa )

4. A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming

5. Kinetics of thermal softening of potato tissue (cv. Monalisa) by water heating

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