Textural quality of cooked potatoes: II. Relationship of steam cooking time to cellular strength of cultivars with similar and differing solids
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02852839.pdf
Reference23 articles.
1. Barmore, M.A. 1937. Potato mealiness and changes in softness on cooking. Food Res 2:377–383.
2. Barrios, E.P., D.W. Newsom and J.C. Miller. 1961. Some factors influencing the culinary quality of Southern- and Northern-grown Irish potatoes I. Chemical composition. Am Potato J 38:182–191.
3. Barrios, E.P., D.W. Newsom and J.C. Miller. 1963. Some factors influencing the culinary quality of Irish potatoes II. Physical characteristics. Am Potato J 40:200–208.
4. Flocker, W.T. and H. Timm. 1966. Effect of soil moisture tension and physical condition of the soil on utilization of water and nutrients by potatoes. Agron J 58:290–293.
5. Haddock, J.L. and P.T. Blood. 1939. Variations in cooking quality of potatoes as influenced by fertilizers. Am Potato J 16:329–335.
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