SOME ASPECTS OF COOKED POTATO TEXTURE AND APPEARANCE .I. TRANSLUCENCY

被引：7

作者：

BRETZLOFF, CW

机构：

来源：

AMERICAN POTATO JOURNAL | 1968年 / 45卷 / 01期

关键词：

D O I：

10.1007/BF02863027

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：17 / +

页数：1

共 19 条

[1]

BARRIOS E. P., 1961, American Potato Journal, V38, P182, DOI 10.1007/BF02911318

[2]

CARROLL B, 1964, METHODS CARBOHYDRATE, V4, P170

[3]

COOK DH, 1937, IND ENG CHEM ANAL ED, V8, P226

[4]

CUNNINGHAM CE, 1966, 1966 CAMPB PLANT SCI, P149

[5]

FITZPATRICK T. J., 1966, American Potato Journal, V43, P238, DOI 10.1007/BF02860979

[6]

Gilbert G.A., 1964, METHODS CARBOHYDRATE, P168

GREENWOOD, CT ;

THOMSON, J .

JOURNAL OF THE CHEMICAL SOCIETY, 1962, (JAN) :222-&

[8]

GREENWOOD CT, 1966, 1966 P CAMPB PLANT S, P41

[9]

KELLY JF, UNPUBLISHED DATA

MORRIS, DL .