The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinisation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02357730.pdf
Reference26 articles.
1. Biliaderis, C.G., T.J. Maurice & J.R. Vose, 1986. Starch gelatinization phenomena studied by differential scanning calorimetry.Journal of Food Science 45: 1669–1674.
2. Bretzloff, C.W., 1970. Some aspects of cooked potato texture and appearance. II. Potato cell size stability during cooking and freezing.American Potato Journal 47: 176–182.
3. Brusewitz, G.H., R.E. Pitt & Q. Gao, 1989. Effects of storage time and preloading on the rheology of potato tissue.Journal of Texture Studies 20: 267–284.
4. Donovan, J.W., 1979. Phase transitions of the starch—water system.Biopolymers 18: 263–275.
5. Gill, P.A. & P.D. Waister, 1987. Effects of solute gradients on the osmotic potential of potato tubers stored at two temperatures.Journal of the Science of Food and Agriculture 38: 247–253.
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