Influence of Temperature and Time on Cooking Kinetics of Potatoes
- 1 March 1985
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 50 (2) , 459-462
- https://doi.org/10.1111/j.1365-2621.1985.tb13427.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE: PATTERN AND WITHIN‐SPECIES VARIATION1Journal of Texture Studies, 1981
- EFFECT OF HEAT TREATMENT ON THE QUALITY OF COOKED CARROTSJournal of Food Science, 1980
- EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)Journal of Food Science, 1978