Prediction of the firmness for precooked potato strips at different conditions of temperature and cooking time

LWT

Volumn 38, Issue 5, 2005, Pages 529-535

  Corzo, Otoniel ^a   Ramírez, Oscar A ^a  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

Author keywords

Firmness; Potato strips; Prediction

Indexed keywords

HEAT TRANSFER; HEAT TREATMENT; MATHEMATICAL MODELS; REACTION KINETICS; THERMAL EFFECTS;

CONFIDENCE LIMIT; FIRMNESS; KINETIC EQUATIONS; POTATO;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 14944356418     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.07.013     Document Type: Article

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