Influence of the Moisture Content on the Rate of Rehydration of Potato Granules
- 1 April 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (2) , 88-91
- https://doi.org/10.1016/s0315-5463(75)73728-8
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE‐THAW POTATO GRANULE PROCESSJournal of Food Science, 1974
- PREDICTING AN EQUILIBRIUM STATE VALUE FROM TRANSIENT STATE DATAJournal of Food Science, 1974