Change in the physical condition of starch of the potato during precooking heating
- 1 December 1959
- journal article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 36 (12) , 444-449
- https://doi.org/10.1007/bf02854067
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Changes in specific gravity, starch content, and sloughing of potatoes during storageAmerican Journal of Potato Research, 1951
- OBSERVATIONS ON SLOUGHING OF POTATOESJournal of Food Science, 1950
- Potato-Starch GelsIndustrial & Engineering Chemistry, 1948
- Water Sorption by StarchesIndustrial & Engineering Chemistry, 1944