A non-destructive method for rapid evaluation of boiling quality of potato tubers
- 1 September 1983
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 60 (9) , 693-698
- https://doi.org/10.1007/bf02852840
Abstract
No abstract availableKeywords
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- Starch swelling pressure of cooked potatoesJournal of Agricultural and Food Chemistry, 1972
- FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTaJournal of Food Science, 1955
- Changes in specific gravity, starch content, and sloughing of potatoes during storageAmerican Journal of Potato Research, 1951