RELATIONSHIP BETWEEN CHEMICAL COMPOSITION AND BREAKDOWN IN COOKED POTATO TISSUE

被引：12

作者：

WARREN, DS

GRAY, D

WOODMAN, JS

机构：

[1] NATL VEGETABLE RES STN, WELLESBOURNE CV35 9EF, WARWICKSHIRE, ENGLAND

[2] CAMPDEN FOOD PRESERVATION RES ASSOC, CHIPPING CAMPDEN GL55 6LD, GLOUCESTERSHIRE, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740261110

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1689 / 1697

页数：9

共 19 条

[1]

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[2]

BARRIOS EARL P., 1963, AMER POTATO JOUR, V40, P200, DOI 10.1007/BF02849340

[3]

EIPESON W E, 1973, Potato Research, V16, P270, DOI 10.1007/BF02361532

[4] SPACING AND HARVEST DATE EXPERIMENTS WITH MARIS PEER POTATOES [J].

GRAY, D .

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[5]

GRAY D, 1972, Potato Research, V15, P317, DOI 10.1007/BF02361762

[6]

GRAY D, UNPUBLISHED RESULTS

[7] EFFECT OF SHAPE ON OXYGEN DIFFUSION + AEROBIC RESPIRATION IN SOIL AGGREGATES [J].

GREENWOOD, DJ ;

GOODMAN, D ;

NELDER, JA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (11) :781-&

[8] STARCH SWELLING PRESSURE OF COOKED POTATOES [J].

HOFF, JE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (06) :1283-&

[9] TEXTURE OF COOKED POTATO .I. INTRODUCTION [J].

LINEHAN, DJ ;

HUGHES, JC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) :110-+

[10] TEXTURE OF COOKED POTATO .2. RELATIONSHIPS BETWEEN INTERCELLULAR ADHESION AND CHEMICAL COMPOSITION OF TUBER [J].

LINEHAN, DJ ;

HUGHES, JC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) :113-+

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