PECTINS AND THE TEXTURE OF COOKED POTATOES 1
- 1 March 1940
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 5 (2) , 167-175
- https://doi.org/10.1111/j.1365-2621.1940.tb17179.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- ADHESION OF POTATO‐TUBER CELLS AS INFLUENCED BY TEMPERATURE1Journal of Food Science, 1938
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937
- Studies on pectin. Part IIBiochemical Journal, 1928
- Biochemistry of Plant Diseases. IX. Pectic EnzymesBotanical Gazette, 1927
- A Biochemical Study of the Insoluble Pectic Substances in VegetablesAmerican Journal of Botany, 1926
- A BIOCHEMICAL STUDY OF THE INSOLUBLE PECTIC SUBSTANCES IN VEGETABLESAmerican Journal of Botany, 1926
- Studies on the Factors Affecting the Culinary Quality of PotatoesAgronomy Journal, 1913