The physico-chemical changes produced by the cooking of potatoes
- 1 September 1933
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 10 (9) , 169-173
- https://doi.org/10.1007/bf02881434
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The relation of storage temparature of potatoes to their culinary qualityAmerican Journal of Potato Research, 1931
- Fat metabolism in muscular exerciseBiochemical Journal, 1930
- Studies Upon Edible Cellulose: I. Recovery of Crude Fiber from Raw and Cooked Potato Cellulose*Journal of the American Dietetic Association, 1929
- An introduction to the chemistry of plant productsPublished by Smithsonian Institution ,1928
- An Investigation of the Behaviour of Pectic Materials in Apples and other Plant Tissues1Annals of Botany, 1927
- Studies upon StarchIndustrial & Engineering Chemistry, 1926
- Potatoes, sweet potatoes and other starchy roots as foodPublished by Biodiversity Heritage Library ,1917
- THE PROTEIDS OF THE POTATO.2Journal of the American Chemical Society, 1896