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The synergistic effect of moderate heat and pressure on the physical properties and pectic substances of potato tissue |
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| Authors: | M Shahidul Islam Noriyuki Igura Mitsuya Shimoda & Isao Hayakawa |
| Affiliation: | Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Hakozaki 6-10-1, Higashi-ku, Fukuoka City 812-8581, Japan |
| Abstract: | |
| Keywords: | Colour firmness hydrostatic pressure pectic substance potato tissue sloughing |