Evaluation of the texture of fried potatoes

Journal of Texture Studies

Volumn 35, Issue 3, 2004, Pages 277-291

  Pedreschi, Franco ^a,c   Segnini, Sandra ^b   Dejmek, Petr ^b  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b LUND UNIVERSITY   (Sweden)

^c Departamento No 304   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

CELLS; DEFORMATION; DEHYDRATION; EXTRACTION; FOOD ADDITIVES; MOISTURE; PARAMETER ESTIMATION;

DEFORMATION OF BREAK (DB); FRIED POTATOES; MAXIMUM DEFORMATION (MD); MAXIMUM FORCE OF BREAK (MFB);

TEXTURES;

SOLANUM TUBEROSUM;

EID: 4944241021     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2004.tb00838.x     Document Type: Article

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