Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

Author:

Bordoloi Achinta,Kaur Lovedeep,Singh Jaspreet

Funder

Foundation for Research Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Microstructural principles of food processing and engineering;Aguilera,1990

2. Effect of preheating on potato texture;Andersson;Critical Reviews in Food Science and Nutrition,1994

3. Light induced degradation of starch granules in turions of Spirodela polyrhiza studied by electron microscopy;Appenroth;Plant Cell Physiology,2011

4. Some factors influencing the culinary quality of Irish potatoes. II. Physical characters;Barrios;American Potato Journal,1963

5. Bordoloi, A., Singh, J., Kaur, L., & Singh, H. (submitted for publication). In vitro digestibility of starch in cooked potatoes as affected by guar gum: microstructural and rheological characteristics. Food Chemistry.

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