The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata)

Journal of Food Engineering

Volumn 77, Issue 1, 2006, Pages 169-178

  Chiavaro, Emma ^a   Barbanti, Davide ^a   Vittadini, Elena ^a   Massini, Roberto ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Colour; Cooking treatments; Potato; Steam; Texture; Weight loss

Indexed keywords

COLOR; FORCED CONVECTION; STEAM; TEXTURES; THERMAL EFFECTS;

COOKING TREATMENTS; POTATO; SURFACE BROWNING; WEIGHT LOSS;

CROPS;

COLOR; CONVECTION; FARM CROPS; HEATING; TEXTURE;

SOLANUM TUBEROSUM;

EID: 33646500126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.060     Document Type: Article

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