Texture of cooked potatoes: The effect of ions and ph on the compressive strength of cooked potatoes
- 1 June 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (6) , 739-748
- https://doi.org/10.1002/jsfa.2740260604
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
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