@article{d652a4abcb114094892ff1a137bee035,
title = "Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars",
keywords = "Force deformation, Hardening, Measurements, Principal component analysis, Solanum tuberosum, Texture kinetics",
author = "B.E. Verlinden and D. Yuksel and M. Baheri and {de Baerdemaeker}, J. and {van Dijk}, C.",
year = "2000",
doi = "10.1046/j.1365-2621.2000.00391.x",
language = "English",
volume = "35",
pages = "331--340",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley",
number = "3",
}