TEXTURE OF FRENCH FRIED POTATO - CHEMICAL-COMPOSITION OF NON-STARCH POLYSACCHARIDES

被引：13

作者：

JASWAL, AS

机构：

来源：

AMERICAN POTATO JOURNAL | 1989年 / 66卷 / 12期

关键词：

D O I：

10.1007/BF02853964

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 [作物学];

摘要：

引用

收藏

页码：835 / 841

页数：7

相关论文

共 12 条

[1]

A COMPARISON OF CHEMICAL AND PHYSICAL METHODS FOR TREATING FRENCH FRIES TO PRODUCE AN ACCEPTABLE MICROWAVED PRODUCT [J].

BUSHWAY, AA ;

TRUE, RH ;

WORK, TM ;

BUSHWAY, RJ .

AMERICAN POTATO JOURNAL, 1984, 61 (01) :31-40

[2]

COLORIMETRIC METHOD FOR DETERMINATION OF SUGARS AND RELATED SUBSTANCES [J].

DUBOIS, M ;

GILLES, KA ;

HAMILTON, JK ;

REBERS, PA ;

SMITH, F .

ANALYTICAL CHEMISTRY, 1956, 28 (03) :350-356

[3]

NON-STARCH POLYSACCARIDES AND TEXTURE OF FRENCH FRIED POTATO [J].

JASWAL, AS .

AMERICAN POTATO JOURNAL, 1970, 47 (08) :311-&

[4]

PECTIC SUBSTANCES AND TEXTURE OF FRENCH FRIED POTATOES [J].

JASWAL, AS .

AMERICAN POTATO JOURNAL, 1969, 46 (05) :168-&

[5]

EFFECTS OF VARIOUS CHEMICAL BLANCHINGS ON TEXTURE OF FRENCH FRIES [J].

JASWAL, AS .

AMERICAN POTATO JOURNAL, 1970, 47 (01) :13-&

[6]

STARCH AND DRY MATTER CONTENT OF NETTED GEM IN RELATION TO FRENCH FRY TEXTURE [J].

JOHNSTON, FB ;

KENKARS, E ;

NUNES, AC .

AMERICAN POTATO JOURNAL, 1970, 47 (03) :87-&

[7]

YIELD AND RELATIONSHIPS AMONG TUBER SIZE, SUCROSE AND CHIP COLOR IN 6 POTATO CULTIVARS ON VARIOUS HARVEST DATES [J].

NELSON, DC ;

SOWOKINOS, JR .

AMERICAN POTATO JOURNAL, 1983, 60 (12) :949-958

[8]

PECTIN, STARCH AND TEXTURE OF POTATOES - SOME PRACTICAL AND THEORETICAL IMPLICATIONS [J].

REEVE, RM .

JOURNAL OF TEXTURE STUDIES, 1977, 8 (01) :1-17

[9]

FRENCH FRY QUALITY RELATED TO SPECIFIC GRAVITY AND SOLIDS CONTENT VARIATION AMONG POTATO STRIPS WITHIN SAME TUBER [J].

SAYRE, RN ;

NONAKA, M ;

WEAVER, ML .

AMERICAN POTATO JOURNAL, 1975, 52 (03) :73-82

[10]

SMITH I, 1958, CHROMATOGRAPHIC TECH, P168