Potato extractives and the sloughing of potato tissue
- 1 November 1967
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 44 (11) , 393-401
- https://doi.org/10.1007/bf02862534
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effect of salts on sloughing of potato slices previously soaked in distilled waterAmerican Journal of Potato Research, 1967
- Effect of storage temperature and sprout inhibitors on mealiness, sloughing, and specific gravity of Russet Burbank potatoesAmerican Journal of Potato Research, 1966
- After‐Cooking Discoloration of Potatoes Role of the Organic AcidsJournal of Food Science, 1964
- Observations on the decrease in sloughing of potato tissue slices on soaking in distilled waterAmerican Journal of Potato Research, 1963
- The role of phytin in the texture of cooked potatoesJournal of the Science of Food and Agriculture, 1963
- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTUREJournal of Food Science, 1954