Texture of cooked potato I.—Introduction
- 1 February 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (2), 110-112
- https://doi.org/10.1002/jsfa.2740200211
Abstract
No abstract availableKeywords
This publication has 27 references indexed in Scilit:
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