Effects of physical properties on incidence of breakage in canned white potatoes-Reference-Cited by-同舟云学术

Effects of physical properties on incidence of breakage in canned white potatoes

Published:2000-09 Issue:5 Volume:77 Page:319-324
ISSN:1099-209X
Container-title:American Journal of Potato Research
language:en
Short-container-title:Am. J. Pot Res

Author:

Reid N. B.,Marks B. P.,Gonzalez A. R.,Siebenmorgen T. J.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Plant Science

Link

http://link.springer.com/content/pdf/10.1007/BF02853953.pdf

Reference23 articles.

1. AOAC. 1964. Method 964.22. Solids (total) in canned vegetables. J Assoc Off Agric Chem 47:492.

2. Barmore, M.A. 1937. Potato mealiness and changes in softness on cooking. Food Res 2:377–383.

3. Eipeson, W.E. and K. Paulus. 1973. Investigations on some chemical constituents of potatoes and their influence on the behaviour during canning. Potato Res 16:270–284.

4. Eliasson, A.C. 1986. Viscoelastic behavior during the gelatiniation of starch. J Texture Stud 17:253–265.

5. Hirst, F. and W.B. Adam. 1943. The Annual Report of the Fruit and Vegetable Preservation Research Station, Campden: Potatoes for Canning. University of Bristol Research Station, Campden, Gloucestershire, UK pp. 11–15.

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