Cell wall modifications during cooking of potatoes and sweet potatoes
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. PECTIN, STARCH AND TEXTURE OF POTATOES: SOME PRACTICAL AND THEORETICAL IMPLICATIONS
2. The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinisation
3. The textural analysis of cooked potato. 3. Simple methods for determining texture
4. EFFECTS OF AMYLOLYTIC ENZYMES ON "MOISTNESS" AND CARBOHYDRATE CHANGES OF BAKED SWEET POTATO CULTIVARS
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