The specific gravity, mealiness, and flavor of baked Maine potatoes as related to fungicide treatment
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02862756.pdf
Reference19 articles.
1. 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. Am. Potato J. 38: 182–191.
2. Bettelheim, F. A. and Clarence Sterling. 1955. Factors associated with potato texture. I. Specific gravity and starch content. Food Res. 20: 71–80.
3. Bonde, Reiner and Mildred Covell. 1955. Effect of spray treatments on yield rate and specific gravity of potatoes. Am. Potato J. 32: 399–406.
4. Clark, C. F., P. M. Lombard and E. F. Whiteman. 1940. Cooking quality of the potato as measured by specific gravity. Am. Potato J. 17: 38–45.
5. Cochran, W. G. and G. M. Cox. 1950. Experimental designs. John Wiley and Sons, Inc., New York.
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1. The flavor of small immature tubers compared with mature Katahdin tubers;American Potato Journal;1974-04
2. Pectic substances and the texture of french fried potatoes;American Potato Journal;1969-05
3. Detection threshold of sensory panels for mealiiness of baked potatoes as related to specific gravity differences;American Potato Journal;1967-12
4. Studies of the relationship of specific gravity to total solids of potatoes;American Potato Journal;1964-10
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