Effect of citric acid on browning of fresh-cut potatoes and on texture after frying

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Alvares Amaral, Rivia
Benedetti, Benedito Carlo
Pujolà Cunill, MontserratMés informacióMés informacióMés informació
Achaerandio Puente, María IsabelMés informacióMés informacióMés informació
Document typeArticle
Defense date2018-08-30
PublisherInternational Society for Horticultural Science
Rights accessOpen Access
Abstract
CitationAlvares Amaral, R. [et al.]. Effect of citric acid on browning of fresh-cut potatoes and on texture after frying. "Acta horticulturae", 30 Agost 2018, vol. 1209, p. 259-264. 
URIhttp://hdl.handle.net/2117/130010
DOI10.17660/ActaHortic.2018.1209.37
ISSN0567-7572
Publisher versionhttps://www.actahort.org/books/1209/1209_37.htm
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