Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances
- 1 June 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (6) , 731-738
- https://doi.org/10.1002/jsfa.2740260603
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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