A NON-DESTRUCTIVE METHOD FOR RAPID EVALUATION OF BOILING QUALITY OF POTATO-TUBERS

被引：6

作者：

CHUBEY, BB

MAZZA, G

机构：

来源：

AMERICAN POTATO JOURNAL | 1983年 / 60卷 / 09期

关键词：

D O I：

10.1007/BF02852840

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：693 / 698

页数：6

共 11 条

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[6]

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[7]

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[9] TEXTURAL QUALITIES AND MOLECULAR-STRUCTURE OF STARCH PRODUCTS [J].

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[10] TEXTURE OF COOKED POTATOES [J].

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