Acetic acid pretreatment improves the hardness of cooked potato slices

Published 2017 View Full Article

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Title
Acetic acid pretreatment improves the hardness of cooked potato slices
Authors
Keywords
Potato slices, Acetic acid immersion, Hardness, Cell wall materials, Polysaccharide
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 204-210
Publisher
Elsevier BV
Online
2017-02-03
DOI
10.1016/j.foodchem.2017.01.156

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