Cultivar, Specific Gravity and Location in Tuber Affect Puncture Force of Raw Potatoes
- 1 November 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6) , 1353-1356
- https://doi.org/10.1111/j.1365-2621.1992.tb06855.x
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- The textural quality of cooked potatoes. I. The relationship of cooking time to the separation and rupture of potato cellsAmerican Journal of Potato Research, 1980