FACTORS ASSOCIATED WITH POTATO TEXTURE.
- 1 March 1955
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 20 (2), 130-137
- https://doi.org/10.1111/j.1365-2621.1955.tb16820.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTaJournal of Food Science, 1955
- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES.Journal of Food Science, 1954
- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTUREJournal of Food Science, 1954
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950
- SCORING BAKED POTATOES FOR TEXTURE 1Journal of Food Science, 1941
- The relation of the calcium ion to the sloughing of potatoesAmerican Journal of Potato Research, 1940
- SIMULATION, BY CHEMICAL AGENTS, OF COOKING OF POTATO TISSUEJournal of Food Science, 1939
- ADHESION OF POTATO‐TISSUE CELLS AS INFLUENCED BY PECTIC SOLVENTS AND PRECIPITANTS1Journal of Food Science, 1939
- ADHESION OF POTATO‐TUBER CELLS AS INFLUENCED BY TEMPERATURE1Journal of Food Science, 1938
- The sloughing of potatoesAmerican Journal of Potato Research, 1938