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Texture and microstructure of steam cooked, vacuum packed potatoes.
- Source :
-
Journal of Food Science (Wiley-Blackwell) . Jul/Aug98, Vol. 63 Issue 4, p692. 4p. 19 Black and White Photographs, 3 Graphs. - Publication Year :
- 1998
-
Abstract
- Presents information on a study which investigated the textural quality of steam cooked, vacuum packed potatoes. Measurement of textural characteristics by uniaxial compression; Use of analysis of variance to determine the differences in texture between cooking processes; Results of the study.
- Subjects :
- *POTATOES
*FOOD industry
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 63
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 1081929
- Full Text :
- https://doi.org/10.1111/j.1365-2621.1998.tb15814.x