Some aspects of cooked potato texture and appearance. II. Potato cell size stability during cooking and freezing
- 1 May 1970
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 47 (5) , 176-182
- https://doi.org/10.1007/bf02871195
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A review of cellular structure, starch, and texture qualities of processed potatoesEconomic Botany, 1967
- BIOGENESIS OF THE CELL WALLPublished by Elsevier ,1965
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- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTUREJournal of Food Science, 1954
- ADHESION OF POTATO‐TUBER CELLS AS INFLUENCED BY TEMPERATURE1Journal of Food Science, 1938