✦ LIBER ✦

EVALUATION OF THE TEXTURE OF FRIED POTATOES

✍ Scribed by FRANCO PEDRESCHI; SANDRA SEGNINI; PETR DEJMEK

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Pectic substances and the texture of fre

✍ A. S. Jaswal 📂 Article 📅 1969 🏛 Springer-Verlag 🌐 English ⚖ 347 KB

Structure and Texture Properties of Frie

✍ Miranda, Misael L.; Aguilera, José M. 📂 Article 📅 2006 🏛 Taylor and Francis Group 🌐 English ⚖ 366 KB

Non-starch polysaccharides and the textu

✍ A. S. Jaswal 📂 Article 📅 1970 🏛 Springer-Verlag 🌐 English ⚖ 300 KB

Objective measurement of texture variabl

✍ L. R. Ross; W. L. Porter 📂 Article 📅 1971 🏛 Springer-Verlag 🌐 English ⚖ 520 KB

Preliminary studies on application of ob

✍ L. R. Ross; W. L. Porter 📂 Article 📅 1966 🏛 Springer-Verlag 🌐 English ⚖ 739 KB

Texture of French fried potato: Quantita

✍ Amrik S. Jaswal 📂 Article 📅 1991 🏛 Springer-Verlag 🌐 English ⚖ 353 KB