✦ LIBER ✦

Objective measurement of texture variables in raw and processed French fried potatoes

✍ Scribed by L. R. Ross; W. L. Porter

Book ID: 112917211
Publisher: Springer-Verlag
Year: 1971
Tongue: English
Weight: 520 KB
Volume: 48
Category: Article
ISSN: 1099-209X
DOI: 10.1007/bf02861745

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

TEXTURAL QUALITY PREDICTION OF REHEATED

TEXTURAL QUALITY PREDICTION OF REHEATED FROZEN FRENCH FRIED POTATOES BY OBJECTIVE TESTING OF RAW STOCK

✍ L. R. ROSS; W. L. PORTER 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 307 KB

Changes of pectic substances concentrati

Changes of pectic substances concentration in potatoes and French fries and the effect of these substances on the texture of the final product

✍ Tajner-Czopek, Agnieszka 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 983 KB

## 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.