Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Reference11 articles.
1. Bettelheim, F. A., and C. Sterling. 1955. Factors associated with potato texture. I. Specific gravity and starch content. Food Res. 20: 71–78.
2. Cecil, Ida, Andrea Mackey, Sue Joiner and Joy Stockman. 1959. Homemakers' reactions to two specific gravity classes of Russet Burbank potatoes. Am. Potato J. 36: 81–89.
3. Heinze, Peter H., Mary E. Kirkpatrick and Elsie F. Dochterman. 1955. Cooking quality and compositional factors of potatoes of different varieties from several commercial locations. USDA Tech. Bull. 1106.
4. Heinze, Peter H. and C. C. Craft. 1952. Variations in specific gravity of potatoes. Am. Potato J. 29: 31–37.
5. Kirkpatrick, Mary E., Peter H. Heinze, Charles C. Craft, Beatrice M. Mountjoy, and Claire E. Falatko. 1956. French-frying quality of potatoes as influenced by cooking methods, storage conditions and specific gravity of tubers. USDA Tech. Bull. 1142.
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献