The influence of potato chemical composition on crisp texture

Food Chemistry

Volumn 76, Issue 2, 2002, Pages 173-179

  Kita, A ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Non starch polysaccharides; Potato chips; Texture

Indexed keywords

LIGNIN; NITROGEN DERIVATIVE; POLYSACCHARIDE; POTATO STARCH;

ARTICLE; COLOR; FLAVOR; FOOD COMPOSITION; ODOR; POTATO; SPECIES DIFFERENCE;

ASTER; PANDA; SOLANUM TUBEROSUM;

EID: 0036157803     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00260-6     Document Type: Article

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