MICROSTRUCTURE OF RAW AND GRANULATED POTATOES

被引：45

作者：

FEDEC, P ^{[1
]}

OORAIKUL, B ^{[1
]}

HADZIYEV, D ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2N2,ALBERTA,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1977年 / 10卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(77)73551-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：295 / 306

页数：12

共 29 条

[1]

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

BARTOLOME, LG ;

HOFF, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :266-+

[3]

BETTELHEIM FREDERICK A., 1955, FOOD RES, V20, P118

[4] SOME ASPECTS OF COOKED POTATO TEXTURE AND APPEARANCE .2. POTATO CELL SIZE STABILITY DURING COOKING AND FREEZING [J].

BRETZLOFF, CW .

AMERICAN POTATO JOURNAL, 1970, 47 (05) :176-+

[5] CHEMICAL COMPOSITION OF POTATO PEEL SUBERIN [J].

BRIESKORN, CH ;

BINNEMANN, PH .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1974, 154 (04) :213-222

[6]

BURTON W. G., 1950, NEW PHYTOL, V49, P8, DOI 10.1111/j.1469-8137.1950.tb05139.x

[7]

CHUNG I, UNPUBLISHED

[8]

Frey-Wyssling A., 1974, Schweizerische Landwirtschaftliche Forschung, V13, P385

[9] TESTS ON SWELLING OF POTATO STARCH GRANULES [J].

GRUBER, E ;

JOHN, K ;

SCHURZ, J .

STARKE, 1973, 25 (04) :109-115

[10]

HOFF IC, 1969, J AGR FOOD CHEM, V17, P1328

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