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Food Research International

Volumn 34, Issue 10, 2001, Pages 939-947

Microstructural changes of potato cells and starch granules heated in oil

(4) Aguilera, José Miguel a Cadoche, Laura a Loópez, Carlos b Gutierrez, G b

a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE (Chile)

b INSTITUTO POLITÉCNICO NACIONAL (Mexico)

Author keywords

Frying; Gelatinization; Microscopy; Microstructure; Potato; Starch Cell walls

Indexed keywords

CELL DISRUPTION; CELL ULTRASTRUCTURE; CELL VOLUME; FOOD ANALYSIS; FRYING; GELATINIZATION; GRANULE; HEATING; HIGH TEMPERATURE; HYDRATION; POTATO;

EID: 0035152156 PISSN: 09639969 EISSN: None Source Type: Journal
DOI: 10.1016/S0963-9969(01)00118-1 Document Type: Article

Times cited : (101)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.