TEXTURE OF COOKED POTATOES - EFFECT OF IONS AND PH ON COMPRESSIVE STRENGTH OF COOKED POTATOES

被引：38

作者：

HUGHES, JC ^{[1
]}

GRANT, A ^{[1
]}

FAULKS, RM ^{[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.2740260604

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：739 / 748

页数：10

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[4]

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[7]

BURTON WG, 1966, POTATO

[8] EFFECT OF SALTS ON SLOUGHING OF POTATO SLICES PREVIOUSLY SOAKED IN DISTILLED WATER [J].

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LETOURNE.D .

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[9] CELL WALL DEGRADATION BY A PECTATE TRANSELIMINASE [J].

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WOOD, RKS .

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[10]

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