CONTINUOUS EXPLOSION-PUFFING OF POTATOES

被引：26

作者：

SULLIVAN, JF ^{[1
]}

KONSTANCE, RP ^{[1
]}

ACETO, NC ^{[1
]}

HEILAND, WK ^{[1
]}

CRAIG, JC ^{[1
]}

机构：

[1] USDA,ARS,EASTERN REG RES CTR,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08400.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1462 / &

共 12 条

[1]

ACETO NC, 1974, EXPLOSION PUFFING DE, V26, P28

[2]

CORDING J, 1973, FOOD ENG, V45, P95

[3]

CORDING J, 1968, Patent No. 3392660

[4]

CORDING J, 1964, FOOD ENG, V36, P49

[5]

CORDING J, 1962, Patent No. 3038813

[6]

DUCKWORTH RB, 1966, FRUIT VEGETABLE, P255

[7]

EISENHARDT NH, 1962, FOOD TECHNOL-CHICAGO, V16, P143

[8] FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO .1. GAS CHROMATOGRAPHIC METHOD FOR DETERMINATION OF ALDEHYDES ASSOCIATED WITH FLAVOR QUALITY [J].

SAPERS, GM ;

SULLIVAN, JF ;

TALLEY, FB .

JOURNAL OF FOOD SCIENCE, 1970, 35 (06) :728-&

[9] FLAVOR AND STORAGE STABILITY OF EXPLOSION-PUFFED POTATOES - NONENZYMATIC BROWNING [J].

SULLIVAN, JF ;

KONSTANCE, RP ;

CALHOUN, MJ ;

TALLEY, FB ;

CORDING, J ;

PANASIUK, O .

JOURNAL OF FOOD SCIENCE, 1974, 39 (01) :58-60

[10]

SULLIVAN JF, 1963, FOOD ENG, V35, P59

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