SOME ASPECTS OF COOKED POTATO TEXTURE AND APPEARANCE .2. POTATO CELL SIZE STABILITY DURING COOKING AND FREEZING

被引：15

作者：

BRETZLOFF, CW

机构：

来源：

AMERICAN POTATO JOURNAL | 1970年 / 47卷 / 05期

关键词：

D O I：

10.1007/BF02871195

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：176 / +

页数：1

共 12 条

[1] ALBERSHEIM PETER, 1965, P298
[2] ATWATER WO, 1895, USDA21 EXP STA B, P88
[3] BURTON WG, 1966, POTATO
[4] EAST EM, 1908, 127 ILL AGR EXP STA, P375
[5] TEXTURE OF COOKED POTATO .I. INTRODUCTION
LINEHAN, DJ
HUGHES, JC
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) : 110 - +
[6] NUTTING GC, 1950, AM POTATO J, V27, P117
[7] PERSONIUS CATHERINE J., 1938, FOOD RES, V3, P513
[8] A REVIEW OF CELLULAR STRUCTURE STARCH AND TEXTURE QUALITIES OF PROCESSED POTATOES
REEVE, RM
[J]. ECONOMIC BOTANY, 1967, 21 (04) : 294 - &
[9] REEVE RM, 1954, FOOD RES, V19, P323
[10] STERLING C., 1955, Food Research, V20, P130