Kinetic changes in cooking quality of potatoes stored at different temperatures

Journal of Food Engineering

Volumn 60, Issue 3, 2003, Pages 257-266

  Nourian, F ^a   Ramaswamy, H S ^a   Kushalappa, A C ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Color; Cooking; Kinetics; Potato; Quality; Storage; Texture

Indexed keywords

COLOR; COMPRESSION TESTING; RATE CONSTANTS; TEXTURES;

COOKING QUALITY;

FOOD PRODUCTS;

ARRHENIUS; SOLANUM TUBEROSUM;

EID: 0041491354     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00046-3     Document Type: Article

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