FROZEN FRENCH-FRIED POTATOES - DIFFUSION OF MOISTURE WITHIN THAWED PRODUCT AND ITS RELATION TO PERFORMANCE DURING FINISH FRYING

被引：3

作者：

BURR, HK ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02783.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：87 / 88

页数：2

相关论文

共 3 条

[1] FROZEN FRENCH-FRIED POTATOES - EFFECTS OF THAWING AND HOLDING BEFORE FINISH FRYING AND THEIR NONRELATION TO STARCH RETROGRADATION
BURR, HK
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 392 - &
[2] NOTTER GK, 1967, 17 NAT POT UT C PRES
[3] REEVE RM, 1968, FOOD TECHNOL-CHICAGO, V22, P205