Studies on the Processing Characiteristics of Potatoes. Part 4. Comparative Texture Profiles and Pectin Substance Change by Steaming of Potatoes with Different Specific Gravity.

SATO HIROAKI; TAKANO KATSUMI

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J-GLOBAL ID：200902191324973380 Reference number：00A0282706

Studies on the Processing Characiteristics of Potatoes. Part 4. Comparative Texture Profiles and Pectin Substance Change by Steaming of Potatoes with Different Specific Gravity.

比重の異なるバレイショの蒸熱による物性およびペクチンの性状変化の比較

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Volume： 26 Issue： 1 Page： 17-21 Publication year： Feb. 15, 2000
JST Material Number： Z0775A ISSN： 1344-1213 CODEN： NSHKCW Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Vegetables and processed vegetable products

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佐藤広顕. 日食工誌. 1985, 38, 1071
佐藤広顕. 日食保蔵誌. 1998, 24, 355
日本食品工業学会食品分析法編集委員会. 新・食品分析法. 1996, 575
三浦洋. 園芸学会雑誌. 1962, 31, 17

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