Author:
Linehan D. J.,Hughes J. C.
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science,Agronomy and Crop Science,Food Science
Reference18 articles.
1. Barmore, M. S., 1937. Potato mealiness and changes in softness on cooking.Food Res. 2: 377–383.
2. Bourne, M. C., 1966. Measure of shear and compression components of puncture tests.J. Food Sci. 31: 282–291.
3. Ginzburg, B. Z., 1958. Evidence for a protein component in the middle lamella of plant tissue: a possible site for indolylacetic acid action.Nature 181: 398–400.
4. Grünewald, T., 1957. Ein Festigkeitsprüfgerät für Lebensmittel nach N. Wolodkewitsch.Z. Lebensmittelunters. u.-Forsch. 105: 1–12.
5. Lancaster, M. C. and Sweetman, M. D., 1932. The relation of maturity, size, period in storage and variety to the speed and evenness of cooking of potatoes.J. Home Econ. 24: 262–268.
Cited by
14 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献