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Discerning intra-tuber differences in textural properties in cooked Solanum tuberosum group Tuberosum and group Phureja tubers

  • Published:2010-04-26 Issue:9 Volume:90 Page:1527-1532
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Ross Heather A.,McDougall Gordon J,Vincent Julian FV,Stewart Derek,Verrall Susan,Taylor Mark A

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. 2005 http://www.igd.com/index.asp?id=1&fid=1&sid=8&tid=33&cid=1103

2. The Fresh Potato Market

3. Relative importance of texture properties in the sensory quality and acceptance of commercial crisp products;Jaworska;J Sci Food Agric,2008

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5. Effect of pre-heating on potato texture;Andersson;Crit Rev Food Sci Nutr,1994

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