In-Season Calcium Fertilizer Application Increases Potato Cell Wall Calcium and Firmness of French Fries
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Plant Science
Link
http://link.springer.com/content/pdf/10.1007/s12230-019-09736-5.pdf
Reference52 articles.
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3. Aguilar, C.N., A. Anzaldua-Morales, R. Talamas, and G. Gastelum. 1997. Low-temperature blanch improves textural quality of French-fries. Journal of Food Science 62: 568–571.
4. Alvarez, M.D., M.J. Morillo, and W. Canet. 2000. Characterization of the frying process of fresh and blanched potato strips using response surface methodology. European Food Research and Technology 211: 326–335.
5. Anderson, C.T. 2016. We be jammin’: An update on pectin biosynthesis, trafficking and dynamics. Journal of Experimental Botany 67: 495–502.
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