Studies of the potato microstructure during blanching
Author:
Publisher
Akademiai Kiado Zrt.
Subject
Food Science
Link
https://www.akademiai.com/doi/pdf/10.1556/aalim.28.1999.3.6
Reference16 articles.
1. Effect of blanch temperature on kinetics of thermal softening of carrots and green beans.;M. Bourne;J. Fd Sci.,1987
2. Analytical method to characterise the cooking behaviour of potatoes.;T. Harada;Lebensm. Wiss. Techno!.,1986
3. Influence of temperature and time on cooking kinetics of potatoes.;T. Harada;J. Fd Sci.,1985
4. Effect of calcium and magnesium on cell wall and starch of dehydrated potato granules.;M. Haydar;J. agric Fd Chem.,1980
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1. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips;Journal of Food Science and Technology;2018-07-31
2. A Novel Method of Determining Wax Cohesiveness by Using A Texture Analyzer;Journal of Texture Studies;2016-01-13
3. The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices;Food and Bioprocess Technology;2011-04-01
4. A kinetical approach of texture changes of vegetables during blanching;Acta Alimentaria;1999-08
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