Relationship between chemical composition and breakdown in cooked potato tissue
- 1 November 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (11) , 1689-1697
- https://doi.org/10.1002/jsfa.2740261110
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- The texture of cooked potatoes: A reviewJournal of the Science of Food and Agriculture, 1974
- Investigations on some chemical constituents of potatoes and their influence on the behaviour during canningPotato Research, 1973
- Some effects of variety, harvest date and plant spacing on tuber breakdown on canning, tuber dry matter content and cell surface area in the potatoPotato Research, 1972
- Pectin and starch in preheating firming and final texture of potato productsJournal of Agricultural and Food Chemistry, 1972
- Starch swelling pressure of cooked potatoesJournal of Agricultural and Food Chemistry, 1972
- Texture of canned potatoes: Use of new objective methods to separate the attributes of mouthfeel and breakdownJournal of the Science of Food and Agriculture, 1972
- Texture of cooked potato I.—IntroductionJournal of the Science of Food and Agriculture, 1969
- Texture of cooked potato II.—Relationships between intercellular adhesion and chemical composition of the tuberJournal of the Science of Food and Agriculture, 1969
- Effect of shape on oxygen diffusion and aerobic respiration in soil aggregatesJournal of the Science of Food and Agriculture, 1964
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937