Non-starch polysaccharides and the texture of French fried potato
- 1 August 1970
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 47 (8) , 311-316
- https://doi.org/10.1007/bf02863007
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effects of various chemical blanchings on the texture of French friesAmerican Journal of Potato Research, 1970
- Pectic substances and the texture of french fried potatoesAmerican Journal of Potato Research, 1969
- Measurement of intercellular adhesion in the cooked potato tuberPotato Research, 1969
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956