The importance of cell size in influencing the texture of the cooked potato. I. Preliminary observations
- 1 December 1968
- journal article
- Published by Springer Nature in Potato Research
- Vol. 11 (4), 221-225
- https://doi.org/10.1007/bf02407546
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Texture of cooked potato I.—IntroductionJournal of the Science of Food and Agriculture, 1969
- Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuberJournal of the Science of Food and Agriculture, 1969
- FACTORS ASSOCIATED WITH POTATO TEXTURE.Journal of Food Science, 1955
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937