ACCEPTABILITY OF MICROWAVE AND CONVENTIONALLY BAKED POTATOES
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1425-1427
- https://doi.org/10.1111/j.1365-2621.1980.tb06570.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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- Homemakers’ reactions to two specific gravity classes of Russet Burbank potatoesAmerican Journal of Potato Research, 1959
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- FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTaJournal of Food Science, 1955
- The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methodsAmerican Journal of Potato Research, 1952