Cooking quality of some Dutch potato varieties
- 1 December 1969
- journal article
- research article
- Published by Springer Nature in Potato Research
- Vol. 12 (4) , 225-237
- https://doi.org/10.1007/bf02368108
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Effect of salts on sloughing of potato slices previously soaked in distilled waterAmerican Journal of Potato Research, 1967
- Cooking quality of pulsesJournal of the Science of Food and Agriculture, 1967
- Preliminary studies on application of objective tests to texture of French fried potatoesAmerican Journal of Potato Research, 1966
- The interaction between phytic acid and divalent cations during the cooking of dried peasJournal of the Science of Food and Agriculture, 1963
- The role of phytin in the texture of cooked potatoesJournal of the Science of Food and Agriculture, 1963
- DETERMINATION OF MICRO QUANTITIES OF CITRIC ACID IN BIOLOGICAL FLUIDSPublished by Elsevier ,1947
- The relation of the calcium ion to the sloughing of potatoesAmerican Journal of Potato Research, 1940