Ultrastructural Changes in Potatoes During Potato Granule Process as Viewed by SEM
- 1 January 1978
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 30 (6) , 191-199
- https://doi.org/10.1002/star.19780300605
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Microstructure of Raw and Granulated PotatoesCanadian Institute of Food Science and Technology Journal, 1977
- Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEMStarch ‐ Stärke, 1977
- Objective method for evaluation of texture of dehydrated mashed potatoes using sensory evaluation as a guidelineAmerican Journal of Potato Research, 1974
- Firming of potatoes. Biochemical effects of preheatingJournal of Agricultural and Food Chemistry, 1972
- A review of cellular structure, starch, and texture qualities of processed potatoesEconomic Botany, 1967
- Change in the physical condition of starch of the potato during precooking heatingAmerican Journal of Potato Research, 1959