Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn-Reference-Cited by-同舟云学术

Pericarp Thickness and Other Kernel Physical Characteristics Relate to Microwave Popping Quality of Popcorn

Published:1993-03 Issue:2 Volume:58 Page:342-346
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MOHAMED A.A.,ASHMAN R.B.,KIRLEIS A.W.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04271.x/fullpdf

Reference20 articles.

1. Anon., 1989 . Test for evaluating popcorn hybrids in microwave oven. Technical Committee, Popcorn Institute.

2. Genotype ✕ Popping Method Interaction for Expansion Volume in Popcorn

3. J.C. Eldredge, and W.I. Thomas, 1959 . "Popcorn... Its production, proceseing and utilization ." Bull. P127 , Agricultural Experiment Station, Iowa State Univ., Ames, IA.

4. Physical Properties of Popcorn

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