Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 473-474
- https://doi.org/10.1111/j.1365-2621.1988.tb07733.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Variables affecting sugar removal in freeze-leached potato stripsAmerican Journal of Potato Research, 1972
- Leaching of french-fried potato stripsAmerican Journal of Potato Research, 1971