Influence of the Composition of Potatoes on Their Cooking Kinetics-Reference-Cited by-同舟云学术

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Influence of the Composition of Potatoes on Their Cooking Kinetics

Published:2006-08-25 Issue:2 Volume:50 Page:463-468
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

HARADA T.,TIRTOHUSODO H.,PAULUS K.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13428.x/fullpdf

Reference13 articles.

1. Some factors influencing the culinary quality of irish potatoes. 2;Barrios;Physical characters: Am Potato J.,1963

2. Dehvydrated mashed potatoes-chemical and biochemical aspects;Hadziyev;Adv. Food Res.,1979

3. Some methods to characterize to cooking behaviour of potatoes;Harada;Potato Research,1985

4. Influence of temperature and time on cooking kinetics of potatoes;Harada;J. Food Sci.,1985

Cited by 24 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. Effects of deficit irrigation on the potato tuber development and quality;International Journal of Agriculture, Environment and Food Sciences;2018-05-30

2. Kinetics of Quality Attributes of Potato Particulates during Cooking Process;International Journal of Food Engineering;2016-02-01

3. Thermal Processing of Potatoes;Advances in Potato Chemistry and Technology;2016

4. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch;Journal of Food Science and Technology;2010-10

5. Thermal Processing and Quality Optimization;Advances in Potato Chemistry and Technology;2009

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