Factors influencing the quality of ware potatoes. 2. Environmental factors
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Link
http://link.springer.com/content/pdf/10.1007/BF02362168.pdf
Reference160 articles.
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2. Albersheim, P., H. Neukom & H. Deuel 1960. Splitting of pectin chain molecules in neutral solutions.Arch. Biochem. Biophys. 90: 46–51.
3. Barmore, M. A., 1937. Potato mealiness and changes in softness on cooking.Fd Res. 2: 377–383.
4. Barrios, E. P., D. W. Newsom & J. C. Miller, 1963. Some factors influencing the culinary quality of Irish potatoes. II. Physical characteristics.Am. Potato J. 40: 200–208.
5. Bartolome, L. G. & J. E. Hoff, 1972. Firming of potatoes: Biochemical effects of pre-heating.J. Agric. Fd Chem. 20: 266–270.
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