EFFECTS OF SOAKING‐BLANCHING CONDITIONS ON VITAMIN C LOSSES AND OTHER PROPERTIES OF FROZEN FRENCH FRIED POTATOES
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1207-1209
- https://doi.org/10.1111/j.1365-2621.1980.tb06522.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- CHANGES IN THE NUTRIENT COMPOSITION DURING COMMERCIAL PROCESSING OF FROZEN POTATO PRODUCTSJournal of Food Science, 1979
- Oil content of French fries as affected by blanch temperatures, fry temperatures and melting point of frying oilsAmerican Journal of Potato Research, 1977
- Potato processing /Published by Smithsonian Institution ,1975
- The effect of storage temperature on reducing sugars, pH, and phosphorylase enzyme activity in potato tubersAmerican Journal of Potato Research, 1964
- Potato composition and chipping qualityAmerican Journal of Potato Research, 1961