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Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activityGerardo González-Martı́nez, Ingegerd Sjöholm, Lı́lia Ahrné et al.|Journal of Food Engineering|2004Cited by 32
IMPROVEMENT OF TEXTURE BY MODIFYING PROCESSING CONDITIONSLı́lia Ahrné, Kenneth Nilsson, Gerardo González-Martı́nez et al.|Acta Horticulturae|2003Cited by 2
Effect of high processing temperatures on the cell membrane integrity of potato tissueGerardo Gonzalez-M, Lı́lia Ahrné, Vassilis Gekas et al.|Lund University Publications (Lund University)|2003Cited by 0