Pectic substances and the texture of french fried potatoes
- 1 May 1969
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 46 (5), 168-173
- https://doi.org/10.1007/bf02872359
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Some factors influencing the culinary quality of Irish potatoes II. Physical charactersAmerican Journal of Potato Research, 1963
- The specific gravity, mealiness, and flavor of baked Maine potatoes as related to fungicide treatmentAmerican Journal of Potato Research, 1963
- Measurement of Plant Pectic Substances, Reaction of Hydroxylamine with Pectinic Acids. Chemical Studies and Histochemical Estimation of the Degree of Esterification of Pectic Substances in FruitJournal of Agricultural and Food Chemistry, 1959
- The relation of physical properties and chemical composition to mealiness in the potato. II. Chemical compositionAmerican Journal of Potato Research, 1957
- Colorimetric Determination of Pectic SubstancesAnalytical Chemistry, 1952