POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKING
- 1 July 1937
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 2 (4), 377-383
- https://doi.org/10.1111/j.1365-2621.1937.tb16528.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Der Speisewert der KartoffelSoil Science, 1936
- A study of culinary quality in white potatoesAmerican Journal of Potato Research, 1935
- The physico-chemical changes produced by the cooking of potatoesAmerican Journal of Potato Research, 1933
- The distribution of dry matter and nitrogen in the potato tuber. Variety, King EdwardThe Journal of Agricultural Science, 1919
- Potatoes, sweet potatoes and other starchy roots as foodPublished by Biodiversity Heritage Library ,1917
- Studies on the Factors Affecting the Culinary Quality of PotatoesAgronomy Journal, 1913
- A study of the factors influencing the improvement of the potatoPublished by Biodiversity Heritage Library ,1908