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Modelling of potato blanching - Effects of heat treatments on solute transport and texture

By: Andersson, AndersLanguage: English Publication details: Lund Lund University 1994Description: 9+36+7+9+27+18+15+19+14Subject(s): SOLANUM POTATO MODELLING BLANCHINGDDC classification: 635.21 Other classification: Qdddc

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Item type	Current library	Call number	Status	Date due	Barcode
phd thesis	NordGen Library Växthusvägen 12 234 56 Alnarp Sverige Sweden	635.21 (Browse shelf (Opens below))	Not for loan (Referens)		5154

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Previous	635.21 Influence of environmental conditions on potatoes with special reference to plant breeding under Swedish conditions. Communications from the Swedish Seed Association No. 363. Kungl. Vetenskapssamhällets i Uppsala Handlingar 13.	635.21 Means to optimize the nutritional properties of starch in potato products	635.21 Sicherheitsbewertung gentechnisch veränderter Lebensmittel: Glykoalkaloide in transgenen Kartoffeln	635.21 Modelling of potato blanching - Effects of heat treatments on solute transport and texture	635.21 Characterization of changes in potato tissue during cooking in relation to texture development	635.21 Glycoalkaloid accumulation in stressed potato tubers and methods for analysis	635.21 Production of amylopectin and high-amylose starch in separate potato genotypes	Next

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