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：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 05期

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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[40]

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