The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cells
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02853865.pdf
Reference54 articles.
1. Appleman, C. O. 1912. Changes in Irish potatoes during storage. Maryland Agric Expt Stn Bull 167.
2. Atwater, W. O. 1895. Methods and results of the investigation of the chemistry and economy of food. USDA Expt Stn Bull 21:129–221.
3. Barmore, M. A. 1937. Potato mealiness and changes in softness on cooking. Food Res 2:377–383.
4. Bettelheim, F. A. and Sterling, C. 1955a. Factors associated with potato texture. I. Specific gravity and starch content. Food Res 20:71–78.
5. Bettelheim, F. A. and Sterling, C. 1955b. Factors associated with potato texture. II. Pectic Substances. Food Res 20:118–129.
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