The role of phytin in the texture of cooked potatoes
- 1 August 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (8) , 583-586
- https://doi.org/10.1002/jsfa.2740140810
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Phytic Acid as a Phosphorus Reservoir in the Developing Potato TuberNature, 1962
- After-cooking blackening in potatoes. II.—Core experimentsJournal of the Science of Food and Agriculture, 1962
- ADAPTATION OF THE METHOD OF LOWRY AND LOPEZ TO THE ESTIMATION OF INORGANIC AND ORGANIC PHOSPHATE IN PLANT EXTRACTSCanadian Journal of Research, 1948
- Quality of potatoes in relation to soil and season II. The colour of the cooked potatoThe Journal of Agricultural Science, 1946
- The estimation of phosphorusBiochemical Journal, 1940