A simple technique to improve the firmness of cooked potato tissue

Journal of the Science of Food and Agriculture

Volumn 74, Issue 3, 1997, Pages 340-346

  Ramana, Sundara V ^a,b   Stengel, Eckehard ^a   Wolf, Walter ^a   Spiess, Walter E L ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cell turgor pressure; Chewiness; Mannitol; Potato; Texture

Indexed keywords

EID: 0030792430     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199707)74:3<340::AID-JSFA808>3.0.CO;2-4     Document Type: Article

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