Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)-Reference-Cited by-同舟云学术

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

Published:2015-09-15 Issue:3 Volume:35 Page:561-569
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

VASCONCELOS Natalia Carvalho Montenegro de¹,SALGADO Silvana Magalhães¹,LIVERA Alda Verônica Souza¹,ANDRADE Samara Alvachian Cardoso de¹,OLIVEIRA Michelle Galindo de¹,STAMFORD Tânia Lucia Montenegro¹

Affiliation:

1. Universidade Federal de Pernambuco, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n3/0101-2061-cta-1678-457X6685.pdf

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5. Starch and amylopectin: Effects of solutes in their calorimetric behavior;Bello-Perez L. A.;Carbohydrate Polymers,1995

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