Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells — II. Permeability and swelling in macerates-Reference-Cited by-同舟云学术

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Swelling behaviour of cell wall and starch in potato (Solanum tuberosum L.) tuber cells — II. Permeability and swelling in macerates

Published:1995-01 Issue:1 Volume:26 Page:55-59
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Shomer Ilan,Vasiliver Rosa,Lindner Pinhas

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference29 articles.

1. Pectins as mediators of wall porosity in soybean cells

2. PHYSICAL PROPERTIES OF STARCH FROM POTATOES OF DIFFERENT CULINARY QUALITY

3. The physics and physiology of storage;Burton,1982

4. Limiting Diameters of Pores and the Surface Structure of Plant Cell Walls

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1. Enhancing the hardness of potato slices after boiling by combined treatment with lactic acid and calcium chloride: Mechanism and optimization;Food Chemistry;2020-03

2. Textural Characteristics of Raw and Cooked Potatoes;Advances in Potato Chemistry and Technology;2016

3. Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato;International Journal of Food Science & Technology;2014-01-30

4. Textural and Rheological Characteristics of Raw and Cooked Potatoes;Advances in Potato Chemistry and Technology;2009

5. RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF RAW AND PAR-COOKED TAEWA (MAORI POTATOES) OF NEW ZEALAND;Journal of Texture Studies;2008-06

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