Sensory evaluation of the texture of steam-cooked table potatoes-Reference-Cited by-同舟云学术

Sensory evaluation of the texture of steam-cooked table potatoes

Published:1997-03 Issue:1 Volume:40 Page:79-90
ISSN:0014-3065
Container-title:Potato Research
language:en
Short-container-title:Potato Res

Author:

Van Marle J. Trinette,de Vries Ria van der Vuurst,Wilkinson E. Clare,Yuksel Dogan

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF02407564.pdf

Reference29 articles.

1. Andersson, A., V. Gekas, I. Lind, F. Oliveira & R. Öste, 1994. Effect of preheating on potato texture,Critical Reviews in Food Science and Nutrition 34: 229–251.

2. Anonymous, 1993. Genstat 5, Release 3, Reference summary. Clarendon Press, Oxford.

3. Böhler, G., F. Escher & J. Solms, 1986. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1 Sensory evaluation.Lebensmittel-Wissenschaft und- Technologie 19: 338–343.

4. Burton, W.G., 1989. The Potato, 3rd edition. Longman Scientific & Technical, New York.

5. Davies, H.T. & N.C. Dixon, 1976. Evaluation of potato texture by taste and by appearance.American Potato Journal 53: 205–210.

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