TEXTURE OF COOKED POTATOES - RELATIONSHIP BETWEEN COMPRESSIVE STRENGTH OF COOKED POTATO DISKS AND RELEASE OF PECTIC SUBSTANCES

被引：40

作者：

HUGHES, JC ^{[1
]}

FAULKS, RM ^{[1
]}

GRANT, A ^{[1
]}

机构：

[1] ARC, FOOD RES INST, COLNEY LANE, NORWICH NR4 7UA, ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1975年 / 26卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740260603

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：731 / 738

页数：8

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