EFFECTS OF BOILING ON PHYSICO-CHEMICAL PROPERTIES, TEXTURE AND QUALITY OF POTATOES
The objective of this study was to investigate the thermal processing of potatoes in water, by determining the physico-chemical, sensory and textural characteristics of potatoes. The study took into account losses determined by the heat treatment of fresh and frozen potatoes in clear water, salt wat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-07-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/10230 |