The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics
- 1 January 1995
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 24 (2) , 165-179
- https://doi.org/10.1016/0260-8774(94)p2641-h
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- Subjective and objective assessments of the degree of cooking of potatoes heated by different methodsInternational Journal of Food Science & Technology, 1980