Texture of cooked potatoes. Relationship between compressive strength, pectic substances and cell size of Redskin tubers of different maturity
- 1 September 1975
- journal article
- research article
- Published by Springer Nature in Potato Research
- Vol. 18 (3) , 495-514
- https://doi.org/10.1007/bf02361915
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Firming of potatoes. Biochemical effects of preheatingJournal of Agricultural and Food Chemistry, 1972
- Some aspects of cooked potato texture and appearance: I. translucencyAmerican Journal of Potato Research, 1968
- A review of cellular structure, starch, and texture qualities of processed potatoesEconomic Botany, 1967
- Pectic polysaccharides of growing plant tissuesBiochemical Journal, 1967
- An automated method for the determination of hexuronic acidsAnalytical Biochemistry, 1965
- Some factors influencing the culinary quality of Irish potatoes II. Physical charactersAmerican Journal of Potato Research, 1963
- The Chemistry of Protopectin: A Critical Review of Historical Data and Recent DevelopmentsPublished by Elsevier ,1963
- Splitting of pectin chain molecules in neutral solutionsArchives of Biochemistry and Biophysics, 1960
- Instability of pectin in neutral solutionsBiochemical and Biophysical Research Communications, 1959
- POTATO MEALINESS AND CHANGES IN SOFTNESS ON COOKINGJournal of Food Science, 1937