INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION-Reference-Cited by-同舟云学术

INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION

Published:2008-12 Issue:6 Volume:31 Page:833-852
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:

Author:

REIS FELIPE RICHTER,MASSON MARIA LUCIA,WASZCZYNSKYJ NINA

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00193.x/fullpdf

Reference32 articles.

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4. A rapid method of total lipid extraction and purification;BLIGH;Can. J. Biochem. Physiol,1959

5. BRAZILIAN POTATO ASSOCIATION. 2007. Batata - variedades. http://www.abbabatatabrasileira.com.br/abatata_var_asterix.htm (accessed December 15, 2006).

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