INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE...

Journal of Food Process Engineering 2008 Vol. 31; Iss. 6

INFLUENCE OF A BLANCHING PRETREATMENT ON COLOR, OIL UPTAKE AND WATER ACTIVITY OF POTATO STICKS, AND ITS OPTIMIZATION

FELIPE RICHTER REIS, MARIA LUCIA MASSON, NINA WASZCZYNSKYJ
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Volume:
31
Year:
2008
Language:
english
Pages:
20
DOI:
10.1111/j.1745-4530.2007.00193.x
File:
PDF, 503 KB
english, 2008
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