Investigations on some chemical constituents of potatoes and their influence on the behaviour during canning
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02361532.pdf
Reference21 articles.
1. Barmore, M. A., 1937. Potato mealiness and changes in softness on cooling.Fd Res. 2: 377–383.
2. Bettelheim, F. A., 1955. Factors associated with potato texture. I. Specific gravity and starch content.Fd Res. 20: 71–80.
3. Bettelheim, F. A. & C. Sterling, 1955. Factors associated with potato texture. II. Pectic substances.Fd Res. 20: 118–129.
4. Briant, A. M., C. J. Personius, & E. G. Cassel, 1945. Physical properties of starch from potatoes of different culinary quality.Fd Res. 10: 437–444.
5. Freeman, M. E., 1942. Measurement of texture in baked-potato tissue.Fd Res. 7: 451–458.
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2. Effect of preheating on potato texture;Critical Reviews in Food Science and Nutrition;1994-01
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4. Tuber and Starch Characteristics of Alberta Grown Potatoes;Canadian Institute of Food Science and Technology Journal;1980-10
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