Author:
Kaaber Lene,Bråthen E.,Martinsen Berit K.,Shomer I.
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Reference32 articles.
1. Andersson, A., 1994. Modelling of potato blanching. Ph.D. thesis, Department of Applied Nutrition & Food Chemistry, University of Lund, Sweden.
2. Bourne, M.C. (1978). Texture Profile Analysis.Food Technology 32: 62–66.
3. Burton, W.G., 1989. The potato. 3rd edition. Longman Scientific & Technical, New York.
4. Cone, J.W. & M.G.E. Wolters, 1990. Some properties and degradability of isolated starch granules.Starch 42 (8): 298–301.
5. Davies, H.T. & N.C. Dixon, 1976. Evaluation of potato texture by taste and by appearance.American Potato Journal 53: 205–210.
Cited by
14 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