Changes of polysaccharide content and texture of potato during French fries production

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 847-851

  Gołubowska, Grazyna ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

French fries; French fries processing line; Lignin; Non starch polysaccharide; Potato tuber; Texture

Indexed keywords

CELLULOSE; LIGNIN; PECTIN; POLYSACCHARIDE; STARCH;

ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; FRYING; LABORATORY; MEASUREMENT; NONHUMAN; PLANT TUBER; POTATO; PREDICTION; SAMPLE; TECHNOLOGY;

SOLANUM TUBEROSUM;

EID: 7044235462     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.032     Document Type: Article

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