Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdown
- 1 September 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (9), 1067-1077
- https://doi.org/10.1002/jsfa.2740230904
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Tensile properties of potato tubersAmerican Journal of Potato Research, 1971
- FIRMNESS MEASUREMENT OF PROCESSED TABLE BEETS *Journal of Texture Studies, 1971
- Measurement of consistency of reconstituted instant potato flakesAmerican Journal of Potato Research, 1971
- Physical Properties of the Potato TuberCanadian Institute of Food Technology Journal, 1969
- Potato quality XXIV. Objective measurement of mealiness in potatoesAmerican Journal of Potato Research, 1964
- Influence of variety, cultural conditions and temperature of storage on enzymic browning of potato tubersJournal of the Science of Food and Agriculture, 1963
- FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTaJournal of Food Science, 1955
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950
- ADHESION OF POTATO‐TUBER CELLS AS INFLUENCED BY TEMPERATURE1Journal of Food Science, 1938
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937