The effect of osmotic adjustment on the mechanical properties of potato parenchyma-Reference-Cited by-同舟云学术

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The effect of osmotic adjustment on the mechanical properties of potato parenchyma

Published:1996-06 Issue:5-6 Volume:29 Page:481-488
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Scanlon M.G.,Pang C.H.,Biliaderis C.G.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Studies on the potato tuber;Artschwager;J. Agric. Res. (Washington D.C.),1924

2. Effects of storage time and static pre-loading on the rheology of potato tissue;Brusewitz;J. Texture Stud.,1989

3. Mechanical interpretation of compressive stress-strain relationships of solid foods;Calzada;J. Food Sci.,1978

4. Extensibility of isolated cell walls: measurement and changes during cell elongation;Cleland;Planta,1967

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