Factors influencing time to breakdown (TTB) of cooked potato tissue-Reference-Cited by-同舟云学术

Factors influencing time to breakdown (TTB) of cooked potato tissue

Published:1977-01 Issue:1 Volume:54 Page:23-32
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Iritani W. M.,Powers M. J.,Hudson L.,Weller L.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02857223.pdf

Reference27 articles.

1. Bretzloff, Carl W. 1970. Some aspects of cooked potato texture and appearance II. Potato cell size stability during cooking and freezing. Am Potato J 47:176–182.

2. Burr, H. K., S. Kon and H. Morris. 1968. Cooking rates of dry beans as influenced by moisture content, temperature and time of storage. Food Technol 22:88.

3. Cunningham, H., M. V. Zaehringer and D. LeTourneau. 1967. Potato extractives and the sloughing of potato tissue. Am Potato J 44:393–401

4. Fortini, Bonnie and John H. Hogan. 1966. Shear tests as a measure of mealiness of potatoes. Maine Farm Res 14(1): 15–17.

5. Huff, J. E. 1972. Starch swelling pressure of cooked potatoes J Agr Food Chem 20:1283–1284.

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