Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization.
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DOI: 10.1016/j.foodchem.2019.05.106
Abstract: Potatoes usually suffer from greatly decrease of hardness after boiling, which limits their processing potential in food industry. Moreover, methods for enhancing the hardness of potatoes after boiling are underexplored. In this study, the hardness… read more here.
Keywords: hardness potato; potato slices; potato; hardness ... See more keywords