NON-STARCH POLYSACCARIDES AND TEXTURE OF FRENCH FRIED POTATO

被引：14

作者：

JASWAL, AS

机构：

来源：

AMERICAN POTATO JOURNAL | 1970年 / 47卷 / 08期

关键词：

D O I：

10.1007/BF02863007

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：311 / &

共 4 条

[1] COLORIMETRIC METHOD FOR DETERMINATION OF SUGARS AND RELATED SUBSTANCES
DUBOIS, M
GILLES, KA
HAMILTON, JK
REBERS, PA
SMITH, F
[J]. ANALYTICAL CHEMISTRY, 1956, 28 (03) : 350 - 356
[2] PECTIC SUBSTANCES AND TEXTURE OF FRENCH FRIED POTATOES
JASWAL, AS
[J]. AMERICAN POTATO JOURNAL, 1969, 46 (05): : 168 - &
[3] EFFECTS OF VARIOUS CHEMICAL BLANCHINGS ON TEXTURE OF FRENCH FRIES
JASWAL, AS
[J]. AMERICAN POTATO JOURNAL, 1970, 47 (01): : 13 - &
[4] LINEHAN D J, 1969, European Potato Journal, V12, P41, DOI 10.1007/BF02364643