Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars

International Journal of Food Science and Technology

Volumn 35, Issue 3, 2000, Pages 331-340

  Verlinden, Bert E ^a   Yuksel, Dogan ^b   Baheri, Mohammad ^a   De Baerdemaeker, Josse ^a   Van Dijk, Cees ^b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Force deformation; Hardening; Measurements; Principal component analysis; Solanum tuberosum; Texture kinetics

Indexed keywords

SOLANUM TUBEROSUM; TUBEROSUM;

EID: 0034360491     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2000.00391.x     Document Type: Article

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