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For: Alessandrini L, Romani S, Rocculi P, Sjöholm I, Dalla Rosa M. Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria. J Sci Food Agric 2011;91:2140-2145. [PMID: 21656773 DOI: 10.1002/jsfa.4430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2010] [Revised: 03/02/2011] [Accepted: 03/16/2011] [Indexed: 05/30/2023]

For:	Alessandrini L, Romani S, Rocculi P, Sjöholm I, Dalla Rosa M. Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria. J Sci Food Agric 2011;91:2140-2145. [PMID: 21656773 DOI: 10.1002/jsfa.4430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2010] [Revised: 03/02/2011] [Accepted: 03/16/2011] [Indexed: 05/30/2023]

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He J, Cheng L, Gu Z, Hong Y, Li Z. Effects of low-temperature blanching on tissue firmness and cell wall strengthening during sweet potato flour processing. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12437] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]