Starch and dry matter content of Netted Gem in relation to French fry texture
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02864809.pdf
Reference22 articles.
1. Alexander, L. M., G. E. Schopmeyer and R. B. Anderson. 1949. Potato storage and quality of French fries. I. Katahdin. Amer. Potato J. 26: 439–445.
2. Barrios, E. P., D. W. Newsom and J. C. Miller. 1961. Some factors influencing the culinary quality of southern and northern grown Irish potatoes. I. Chemical composition. Amer. Potato J. 38: 182–191.
3. Barrios, E. P., D. W. Newsom and J. C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes. II. Physical characteristics. Amer. Potato J. 40: 200–208.
4. Briant, A. M., C. J. Personius and E. G. Cassel. 1945. Physical properties of starch from potatoes of different culinary quality. Food Res. 10: 437–444.
5. Johnston, F. B., B. Urbas and G. Khanzada. 1968. Effect of storage on the size distribution and amylose/amylopectin ratio in potato starch granules. Amer. Potato J. 45: 315–321.
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