Effect of blanching on the diffusion of glucose from potatoes-Reference-Cited by-同舟云学术

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Effect of blanching on the diffusion of glucose from potatoes

Published:1992 Issue:1 Volume:36 Page:15-20
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Abdel-Kader Zakia M.

Publisher

Wiley

Subject

Food Science

Reference12 articles.

1. Official Methods of Analysis, 13th ed. Association Official Analytical Chemists, Washington, DC., 1980.

2. CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTS

3. EFFECTS OF SOAKING-BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES

4. THE QUANTITATIVE DETERMINATION OF GLUCOSE, FRUCTOSE AND SUCROSE IN FRUITS AND POTATOES

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