Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars

B.E. Verlinden, D. Yuksel, M. Baheri, J. de Baerdemaeker, C. van Dijk

    Research output: Contribution to journalArticleAcademicpeer-review

    32 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)331-340
    JournalInternational Journal of Food Science and Technology
    Issue number3
    Publication statusPublished - 2000

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