Moyano, P C <br/><br/>
Modeling texture kinetics during thermal processing of potato products.  [electronic resource] 

 -  Journal of food science  Mar 2007 
 - E102-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2006.00267.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Consumer Behavior<br/>Cooking--methods<br/>Food Handling--methods<br/>Food Technology<br/>Kinetics<br/>Mathematics<br/>Models, Theoretical<br/>Predictive Value of Tests<br/>Solanum tuberosum--chemistry<br/>Temperature<br/>Time Factors