Texture of French fried potato: Quantitative determinations of non-starch polysaccharides
- 1 March 1991
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 68 (3) , 171-177
- https://doi.org/10.1007/bf02853897
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Texture of french fried potato: Chemical composition of non-starch polysaccharidesAmerican Journal of Potato Research, 1989
- A comparison of chemical and physical methods for treating French fries to produce an acceptable microwaved productAmerican Journal of Potato Research, 1984
- The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cellsAmerican Journal of Potato Research, 1980
- Non-starch polysaccharides and the texture of French fried potatoAmerican Journal of Potato Research, 1970
- Disodium dihydrogen pyrophosphate blanch and the texture of french friesAmerican Journal of Potato Research, 1970
- Starch and dry matter content of Netted Gem in relation to French fry textureAmerican Journal of Potato Research, 1970
- 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
- Texture of cooked potato I.—IntroductionJournal of the Science of Food and Agriculture, 1969
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956