Quality of pressure-cooked potatoes
- 1 May 1956
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 33 (5) , 155-160
- https://doi.org/10.1007/bf02879206
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- FACTORS ASSOCIATED WITH POTATO TEXTURE.Journal of Food Science, 1955
- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. II. OBSERVATIONS ON STARCH IN TREATED CELLSJournal of Food Science, 1954
- HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTUREJournal of Food Science, 1954
- The relationship of the specific gravity of six varieties of potatoes to their mealiness as assessed by sensory methodsAmerican Journal of Potato Research, 1952
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950
- Cooking quality of the potato as measured by specific gravityAmerican Journal of Potato Research, 1940
- The sloughing of potatoesAmerican Journal of Potato Research, 1938