Textural quality of cooked potatoes: II. Relationship of steam cooking time to cellular strength of cultivars with similar and differing solids
- 1 September 1983
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 60 (9), 685-692
- https://doi.org/10.1007/bf02852839
Abstract
No abstract availableKeywords
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