ShareEFFECTS OF SHORT PERIODS OF CHILLING AND WARMING ON POTATO SUGAR CONTENT AND CHIPPING QUALITY.
Author(s) : EWING E., SENESAC A., SIECZKA J.
Type of article: Article
Summary
CHANGES IN THE GLUCOSE, FRUCTOSE AND SUCROSE CONTENTS OF POTATO AFTER STORAGE AT 274 K (1 DEG C), FOLLOWED BY WARMING TO 283 OR 292 K (10 OR 19 DEG C). EFFECT OF THESE TREATMENTS ON THE COLOUR OF CHIPS PREPARED WITH THESE POTATOES. (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 6, 163427.
Details
- Original title: EFFECTS OF SHORT PERIODS OF CHILLING AND WARMING ON POTATO SUGAR CONTENT AND CHIPPING QUALITY.
- Record ID : 1983-0516
- Languages: English
- Source: Am. Potato J. - vol. 58 - n. 12
- Publication date: 1981
Links
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Indexing
- Themes: Vegetables
- Keywords: Potato; Glucide; Chilling; Fried potato; Colour
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