The texture of cooked potatoes: A review
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.2740250204/fullpdf
Reference78 articles.
1. Burton , W. G. The Potato Veenman and Zonen N.V. 1966 186
2. Rathsack , K. Der Speisewert der Kartoffel Verlagsgesellschaft für Akerbau 1935 1 192
3. FACTORS ASSOCIATED WITH POTATO TEXTURE..
4. Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoes
5. Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown
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