Some factors influencing the culinary quality of Irish potatoes II. Physical characters
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science
Link
http://link.springer.com/content/pdf/10.1007/BF02849340.pdf
Reference26 articles.
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2. Barmore, Mark A. 1937. Potato mealiness on cooking. Food Res. 2: 377–784.
3. Barrios, Earl P., D. W. Newsom and J. C. Miller. 1960. Some factors influencing the culinary quality of southern- and northern-grown Irish potatoes. I. Chemical composition. Am. Potato J. 38: 182–191.
4. Bettelheim, F. A., and C. Sterling. 1955. Factors associated with potato texture. II. Pectic substances. Food Res. 20: 118–129.
5. Bettelheim, F. A., and C. Sterling. 1955. Factors associated with potato texture. I. Specific gravity and starch content. Food Res. 20: 71–78.
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