Pectin changes in the pre-cooking step of dehydrated mashed potato production
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference26 articles.
1. Effect of pre-cooking in potato granule production by a freeze-thaw process
2. Dehydrated Foods, Changes in Physical Properties of Starch in Potato Granules During Processing
3. HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. II. OBSERVATIONS ON STARCH IN TREATED CELLS
4. Change in the physical condition of starch of the potato during precooking heating
5. PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS
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