Some factors influencing the culinary quality of Irish potatoes II. Physical characters
- 1 June 1963
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 40 (6) , 200-208
- https://doi.org/10.1007/bf02849340
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Some factors influencing the culinary quality of southern- and northern-grown Irish potatoes. I. Chemical compositionAmerican Journal of Potato Research, 1961
- FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCESJournal of Food Science, 1955
- FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENTaJournal of Food Science, 1955
- PHYSICAL PROPERTIES OF STARCH FROM POTATOES OF DIFFERENT CULINARY QUALITYJournal of Food Science, 1945
- The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato StarchJournal of the American Chemical Society, 1943
- Cooking-quality preferences for potatoesAmerican Journal of Potato Research, 1940
- Variations in cooking quality of potatoes as influenced by varietiesAmerican Journal of Potato Research, 1939
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937
- A study of culinary quality in white potatoesAmerican Journal of Potato Research, 1935
- Studies on the Factors Affecting the Culinary Quality of PotatoesAgronomy Journal, 1913