TEXTURAL AND RHEOLOGICAL PROPERTIES OF COOKED POTATOES

被引：47

作者：

LEUNG, HK ^{[1
]}

BARRON, FH ^{[1
]}

DAVIS, DC ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT AGR ENGN,PULLMAN,WA 99164

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb03519.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1470 / &

共 42 条

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[2]

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[4]

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BOURNE, MC .

[6]

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[7]

BURTON WG, 1966, POTATO

[8]

CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x

[9]

COLLISON R, 1980, J FOOD TECHNOL, V15, P1

[10] EVALUATION OF POTATO TEXTURE BY TASTE AND BY APPEARANCE [J].

DAVIES, HT ;

DIXON, NC .

AMERICAN POTATO JOURNAL, 1976, 53 (06) :205-210