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Volumn 23, Issue 5, 1999, Pages 407-420

Moisture migration in a potato starch patty during post-frying period

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0033275411     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00394.x     Document Type: Article
Times cited : (9)

References (17)
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    • Modeling heat and mass in immersion frying. II. Model solution and verification
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  • 4
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    • The effect of moisture content on mechanical properties and texture profile parameters of corn meal extrudates
    • HALEK, G.W., PAIK, S.W. and CHANG, K.L.B. 1989. The effect of moisture content on mechanical properties and texture profile parameters of corn meal extrudates. J. Texture Studies 20, 43-55.
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    • Halek, G.W.1    Paik, S.W.2    Chang, K.L.B.3
  • 5
    • 0000187867 scopus 로고
    • Changes in bread firmness and moisture during long-term storage
    • HE, H. and HOSENEY, R.C. 1990. Changes in bread firmness and moisture during long-term storage. Cereal Chem. 67(6), 603-605.
    • (1990) Cereal Chem. , vol.67 , Issue.6 , pp. 603-605
    • He, H.1    Hoseney, R.C.2
  • 6
    • 84985206455 scopus 로고
    • Effect of water activity on the sensory crispness and mechanical deformation of snack food products
    • KATZ, E. and LABUZA, T. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sei. 46, 403-409.
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  • 7
    • 0000309187 scopus 로고
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    • (1981) Cereal Foods World , vol.26 , pp. 335-339
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  • 9
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    • The roles of amylose and amylopectin in the gelation and retrogradation of starch
    • MILES, M.J., MORRIS, V.J., ORFORD, P.D. and RING, S.G. 1985b. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydrate Research 135, 271-281.
    • (1985) Carbohydrate Research , vol.135 , pp. 271-281
    • Miles, M.J.1    Morris, V.J.2    Orford, P.D.3    Ring, S.G.4
  • 10
    • 0001041817 scopus 로고
    • Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties
    • PIAZZA, L. and MASI, P. 1995. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chem. 72(3), 320-325.
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  • 12
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  • 13
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    • Crispness and crunchiness of selected low moisture foods
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  • 14
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.