METHODS TO ROUTINELY PREDICT THE TEXTURE QUALITY OF POTATOES BY TUBER SPECIFIC GRAVITY-Reference-Cited by-同舟云学术

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METHODS TO ROUTINELY PREDICT THE TEXTURE QUALITY OF POTATOES BY TUBER SPECIFIC GRAVITY

Published:2010-02 Issue:1 Volume:41 Page:1-16
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:

Author:

OCHSENBEIN CHRISTIAN,HOFFMANN THOMAS,ESCHER FELIX,KNEUBÜHLER HELENA,KEISER ANDREAS

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2009.00209.x/fullpdf

Reference36 articles.

1. Role of tuber density in potato sloughing;BLAHOVEC;J. Texture Studies,2006

2. Simplified texture profile analysis of cooked potatoes;BLAHOVEC;Int. J. Food Prop,2000

3. Correlation between near infrared spectra and texture profiling of steam cooked potatoes;BOERIU;J. Near Infrared Spectrosc,1998

4. Evaluation of cooking quality of potatoes using sensory and instrumental methods. 1. Sensory evaluation;BÖHLER;Lebensm. Wiss. Technol,1986

5. Evaluation of cooking quality of potatoes using sensory and instrumental methods.2. Instrumental evaluation;BÖHLER;Lebensm. Wiss. Technol,1987

Cited by 2 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. Polymers in Food Processing Industries;Functionalized Polymeric Materials in Agriculture and the Food Industry;2013

2. Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers;LWT - Food Science and Technology;2012-06

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