Some aspects of cooked potato texture and appearance: I. translucency
- 1 January 1968
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 45 (1), 17-32
- https://doi.org/10.1007/bf02863027
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Some factors influencing the culinary quality of southern- and northern-grown Irish potatoes. I. Chemical compositionAmerican Journal of Potato Research, 1961
- The relation of physical properties and chemical composition to mealiness in the potato. II. Chemical compositionAmerican Journal of Potato Research, 1957
- Quantitative Determination of Carbohydrates With Dreywood's Anthrone ReagentScience, 1948
- The nitrogen of the potatoBiochemical Journal, 1942
- Determining the Gelatinization Temperature of StarchesIndustrial & Engineering Chemistry Analytical Edition, 1937