PECTIN AND STARCH IN PREHEATING FIRMING AND FINAL TEXTURE OF POTATO PRODUCTS

被引：25

作者：

REEVE, RM

机构：

来源：

关键词：

D O I：

10.1021/jf60184a031

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1282 / &

共 11 条

[1] FIRMING OF POTATOES - BIOCHEMICAL EFFECTS OF PREHEATING [J].

BARTOLOME, LG ;

HOFF, JE .

[2]

KRUGER HW, 1963, Patent No. 3115773

[3]

KRUGER HW, 1961, BAUSCH LOMB FOCUS, V32, P18

POTTER, AL .

[5]

POTTER AL, 1959, AM POTATO J, V36, P444

[6]

REEVE R M, 1970, Journal of Texture Studies, V1, P247, DOI 10.1111/j.1745-4603.1970.tb00730.x

[7]

REEVE R. M., 1968, FOOD TECHNOL, V22, P94

REEVE, RM .

REEVE, RM ;

WEAVER, ML ;

TIMM, H .

AMERICAN POTATO JOURNAL, 1971, 48 (12) :450-&

[10]

REEVE RM, 1954, FOOD RES, V19, P323