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Effect of storage temperature on some rehydrating properties of potato granules






Proceedings of the 6th International Congress of Food Science and Technology 1: 47-48

Effect of storage temperature on some rehydrating properties of potato granules

Potato granule rehydration rate, swelling power and water binding capacity decreased faster and to a greater extent when granules were stored at 4 degrees rather than 25 degrees C.


Accession: 001189931

DOI: 10.1002/star.19890411004



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Hoover R.; Hadziyev D., 1989: Effect of storage temperature on some rehydrating properties of potato granules. The Swelling Power (SP), Water Binding Capacity (WBC) and rate of rehydration of Add-Back (A–B) and Freeze-Thaw (F–T) potato granules treated with 0.2% monoglyceride decreased during the initial 14 weeks of storage by an average of 25....

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