𝔖 Bobbio Scriptorium
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Preliminary studies on application of objective tests to texture of French fried potatoes

✍ Scribed by L. R. Ross; W. L. Porter

Book ID
112916860
Publisher
Springer-Verlag
Year
1966
Tongue
English
Weight
739 KB
Volume
43
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.