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Original Articles

Effect of preheating on potato texture

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Pages 229-251 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

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Younas Dadmohammadi & Ashim K. Datta. (2022) Food as porous media: a review of the dynamics of porous properties during processing. Food Reviews International 38:5, pages 953-985.
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Batsirai Chipurura, Grace Nyasha Mushonga & Felicitas Pswarayi. (2014) Optimizing the Color of French Fries: A Review. Journal of Culinary Science & Technology 12:2, pages 100-108.
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Chitra Kusnadi & Sudhir K. Sastry. (2012) Effect of Temperature on Salt Diffusion into Vegetable Tissue. International Journal of Food Properties 15:5, pages 1148-1160.
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Franco Pedreschi. (2012) Frying of Potatoes: Physical, Chemical, and Microstructural Changes. Drying Technology 30:7, pages 707-725.
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Amritpal Kaur, Narpinder Singh & Rajarathnam Ezekiel. (2008) Quality Parameters of Potato Chips from Different Potato Cultivars: Effect of Prior Storage and Frying Temperatures. International Journal of Food Properties 11:4, pages 791-803.
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O.P. Sobukola, S.O. Awonorin, L.O. Sanni & F.O. Bamiro. (2008) Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices. International Journal of Food Properties 11:2, pages 379-391.
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MisaelL. Miranda & JoséM. Aguilera. (2006) Structure and Texture Properties of Fried Potato Products. Food Reviews International 22:2, pages 173-201.
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N. I. Lebovka, M. V. Shynkaryk & E. Vorobiev. (2006) Drying of Potato Tissue Pretreated by Ohmic Heating. Drying Technology 24:5, pages 601-608.
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Fransiskus Hindra & Oon-Doo Baik$suffix/text()$suffix/text(). (2006) Kinetics of Quality Changes During Food Frying. Critical Reviews in Food Science and Nutrition 46:3, pages 239-258.
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Piotr P. Lewicki & Grzegorz Pawlak. (2005) Effect of Mode of Drying on Microstructure of Potato. Drying Technology 23:4, pages 847-869.
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