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Some factors influencing translucency in frozen cream of potato soup

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Cornell Univ., 1967 - Cooking - 190 pages

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Contents

MATERIALS AND METHODS
13
GENERAL DISCUSSION AND CONCLUSIONS
69
BIBLIOGRAPHY
88

Common terms and phrases

60 F storage Absolute EtOH amylograph curves amylopectin amylose content blue large Brabender units Bud end butanol Campbell Soup Company Cereal Chem Cherokee Cherokee 60 F Cherokee variety color score colorimeter cooked potato dice cooking quality cream of potato Delus determine differences distilled water enzyme EtOH 5 minutes excessive translucency flask Food Res gelatinization harvest influence iodine Katahdin Leach lucency methanol method non-translucent samples non-translucent tubers paraffin percent EtOH phosphorus phosphorylase pith Plymouth 60 F Plymouth tubers Plymouth variety potassium iodide potato seedlings potato starch potato tissue potato tubers ppm 60 hrs processing refractometer rice Russet Burbank S P B scored for translucency screening shear press showed sloughing sodium hydroxide soluble solids Specific gravity starch fractions starch grains starch granules starch samples Stem end storage temperatures sucrose sugar swelling power trans translucency scores translucent and non-translucent translucent samples translucent tubers viscosity whole tuber xylene

Bibliographic information

QR code for Some factors influencing translucency in frozen cream of potato soup
TitleSome factors influencing translucency in frozen cream of potato soup
AuthorCarl O. Davis
PublisherCornell Univ., 1967
Original fromCornell University
DigitizedJun 17, 2010
Length190 pages
Subjects ›  › 

Cookery (Potatoes)
Cooking / Courses & Dishes / Soups & Stews
Cooking / Specific Ingredients / Vegetables
Frozen foods
Potatoes
Soups
  
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