Effect of salts on sloughing of potato slices previously soaked in distilled water-Reference-Cited by-同舟云学术

Effect of salts on sloughing of potato slices previously soaked in distilled water

Published:1967-10 Issue:10 Volume:44 Page:355-362
ISSN:0003-0589
Container-title:American Potato Journal
language:en
Short-container-title:American Potato Journal

Author:

Davis William C.,Le Tourneau Duane

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science

Link

http://link.springer.com/content/pdf/10.1007/BF02865032.pdf

Reference21 articles.

1. Davis, W. C., D. Le Tourneau, Mary V. Zaehringer and Helen H. Cunningham. 1964. Sloughing as related to the leaching of certain constituents from potato tissue. Amer. Potato J. 41: 296 (Abstr).

2. Heisler, E. G., J. Siciliano, C. F. Woodward and W. L. Porter. 1964. After-cooking discoloration of potatoes. Role of the organic acids. Food Res. 29: 555–564.

3. Lancaster, Mabel C. and Marion D. Sweetman. 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.

4. Le Tourneau, D., Mary V. Zaehringer and A. L. Potter. 1962. Textural quality of potatoes. II. An objective method for evaluating texture. Food Technol. 16(10): 135–138.

5. Le Tourneau, D. 1963. The association of ash content with specific gravity and total solids of potato tubers. Food Technol. 17: 1069–1071.

Cited by 11 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

1. Effect of preheating on potato texture;Critical Reviews in Food Science and Nutrition;1994-01

2. Two Effects of Sodium Chloride Causing Softening of the Texture of Canned Snap Beans;Journal of Food Science;1983-07

3. Tuber quality;The Potato Crop;1978

4. PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS;Journal of Texture Studies;1977-03

5. Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes;Journal of the Science of Food and Agriculture;1975-06