STARCH SWELLING PRESSURE OF COOKED POTATOES

被引：24

作者：

HOFF, JE

机构：

来源：

关键词：

D O I：

10.1021/jf60184a030

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1283 / &

共 22 条

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[2]

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[3]

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[4]

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[5] FIRMING OF POTATOES - BIOCHEMICAL EFFECTS OF PREHEATING [J].

BARTOLOME, LG ;

HOFF, JE .

[6]

BETTELHEIM FREDERICK A., 1955, FOOD RES, V20, P71

BRETZLOFF, CW .

AMERICAN POTATO JOURNAL, 1970, 47 (05) :176-+

[8]

FRASER S, 1910, POTATO, P169

[9]

GILBERT AW, 1920, POTATO, P263

[10]

INEHAN DJ, 1969, J SCI FOOD AGR, V20, P113