The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cells
- 1 April 1980
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 57 (4), 141-149
- https://doi.org/10.1007/bf02853865
Abstract
No abstract availableKeywords
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