Some factors influencing the culinary quality of southern- and northern-grown Irish potatoes. I. Chemical composition-Reference-Cited by-同舟云学术

Some factors influencing the culinary quality of southern- and northern-grown Irish potatoes. I. Chemical composition

Published:1961-06 Issue:6 Volume:38 Page:182-191
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Barrios Earl P.,Newsom D. W.,Miller J. C.

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02911318.pdf

Reference20 articles.

1. Barmore, Mark A. 1937. Potato mealiness on cooking. Food Res. 2: 377–384.

2. Bettelheim, F. A., and C. Sterling. 1955. Factors associated with potato texture. I. Specific gravity and starch content. Food Res. 20: 71–78.

3. Cobb, J. S. 1935. A study of culinary quality in white potatoes. Am. Potato J. 12: 335–347.

4. Haddock, J. L., and P. T. Blood. 1939. Variations in cooking quality of potatoes as influenced by varieties. Am. Potato J. 16: 126–133.

5. Halick, John V., and K. K. Keneaster. 1956. The use of a starch iodineblue test as a quality indicator of white milled rice. Cer. Chem. 33: 315–319.

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