| 000 | 01182 a2200349 4500 | ||
|---|---|---|---|
| 005 | 20250515093614.0 | ||
| 264 | 0 | _c20071214 | |
| 008 | 200712s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2006.00267.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMoyano, P C | |
| 245 | 0 | 0 |
_aModeling texture kinetics during thermal processing of potato products. _h[electronic resource] |
| 260 |
_bJournal of food science _cMar 2007 |
||
| 300 |
_aE102-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 | _aMathematics |
| 650 | 0 | 4 | _aModels, Theoretical |
| 650 | 0 | 4 | _aPredictive Value of Tests |
| 650 | 0 | 4 |
_aSolanum tuberosum _xchemistry |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aTroncoso, E | |
| 700 | 1 | _aPedreschi, F | |
| 773 | 0 |
_tJournal of food science _gvol. 72 _gno. 2 _gp. E102-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2006.00267.x _zAvailable from publisher's website |
| 999 |
_c17513200 _d17513200 |
||