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Pectic substances and the texture of french fried potatoes

✍ Scribed by A. S. Jaswal

Book ID
112921975
Publisher
Springer-Verlag
Year
1969
Tongue
English
Weight
347 KB
Volume
46
Category
Article
ISSN
1099-209X

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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.

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