STARCH AND PECTIC SUBSTANCES AS AFFECTED BY A FREEZE-THAW POTATO GRANULE PROCESS

被引：21

作者：

OORAIKUL, B ^{[1
]}

PACKER, GJK ^{[1
]}

HADZIYEV, D ^{[1
]}

机构：

[1] UNIV ALBERTA,DEPT FOOD SCI,EDMONTON T6G 2E2,ALBERTA,CANADA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02894.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：358 / 364

页数：7

共 24 条

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[2]

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[3]

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[4]

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[5]

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[6]

HENDEL CE, 1962, Patent No. 3054683

[7]

HENDEL CE, 1962, Patent No. 3031314

[8]

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

[9]

JOSLYN MA, 1962, ADV FOOD RES, V2, P1

[10] TEXTURE OF COOKED POTATO .I. INTRODUCTION [J].

LINEHAN, DJ ;

HUGHES, JC .