Influence of variety, site and storage on physical, sensory and compositional aspects of mashed potato
- 1 September 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (9), 979-986
- https://doi.org/10.1002/jsfa.2740340914
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Texture of cooked potato I.—IntroductionJournal of the Science of Food and Agriculture, 1969
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- The relation of physical properties and chemical composition to mealiness in the potato. I. Physical propertiesAmerican Journal of Potato Research, 1957