Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuber
- 1 February 1969
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (2) , 113-119
- https://doi.org/10.1002/jsfa.2740200212
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
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