Mechanical properties of an immersion fried potato starch-gluten gel during postfrying period

Journal of Texture Studies

Volumn 29, Issue 6, 1998, Pages 681-697

  Normén, Eva ^a   Rovedo, Clara O ^a   Singh, R Paul ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0032236208     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1998.tb00193.x     Document Type: Article

References (25)

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