Disodium dihydrogen pyrophosphate blanch and the texture of french fries
- 1 May 1970
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 47 (5) , 145-147
- https://doi.org/10.1007/bf02871191
Abstract
No abstract availableKeywords
This publication has 2 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