Texture of cooked potatoes. 4. Comparison of texture measured by compressive strength and a retained weight method
- 1 June 1975
- journal article
- research article
- Published by Springer Nature in Potato Research
- Vol. 18 (2) , 237-242
- https://doi.org/10.1007/bf02361726
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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