The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two pa...
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| Materialtyp: | Artigo |
| Språk: | Inglês |
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Czech Academy of Agricultural Sciences
2010-10-01
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| Serie: | Czech Journal of Food Sciences |
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| Länkar: | https://cjfs.agriculturejournals.cz/artkey/cjf-201005-0007_the-modified-cpem-cooked-potato-effective-mass-method-an-instrumental-assessment-of-potato-sloughing.php |
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