Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference29 articles.
1. Texture of cooked potato I.—Introduction
2. Current concepts on the texture of fruits and vegetables
3. Pectin and starch in preheating firming and final texture of potato products
4. Starch swelling pressure of cooked potatoes
5. Some effects of variety, harvest date and plant spacing on tuber breakdown on canning, tuber dry matter content and cell surface area in the potato
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