Nonuniform browning or "mottling" in French fry products associated with a heterogeneous distribution of reducing sugars

Journal of Food Processing and Preservation

Volumn 21, Issue 1, 1997, Pages 33-54

  Jankowski, Kristine M ^a,b   Parkin, Kirk L ^a   Von Elbe, Joachim H ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Kraft Foods Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0031516595     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1997.tb00766.x     Document Type: Article

References (27)

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