✦ LIBER ✦

FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES

✍ Scribed by FREDERICK A. BETTELHEIM; CLARENCE STERLING

Book ID: 108795102
Publisher: Institute of Food Technologists
Year: 1955
Tongue: English
Weight: 799 KB
Volume: 20
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1955.tb16819.x

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## Abstract The texture of fried potato products depends on the building elements present in the cell walls, which play the structure‐forming function, as well as on physical and biochemical changes of those elements which take place in the potato tissue, when it is exposed to blanching or frying.