Optimization of low-temperature blanching for retention of potato firmness: Effect of previous storage time on compression properties

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 423-433

  Canet, Wenceslao ^a   Alvarez, María Dolores ^a   Fernández, Cristina ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Blanching; Cooking; Firmness; Freezing; Pectin methylesterase; RSM

Indexed keywords

SOLANUM TUBEROSUM;

EID: 23944490700     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1195-3     Document Type: Article

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