๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

A review of the clod problem in potato production

โœ Scribed by D.J. Campbell


Publisher
Elsevier Science
Year
1982
Tongue
English
Weight
583 KB
Volume
27
Category
Article
ISSN
0021-8634

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


The texture of cooked potatoes: A review
โœ Donald S. Warren; John S. Woodman ๐Ÿ“‚ Article ๐Ÿ“… 1974 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 706 KB
Pectin changes in the pre-cooking step o
โœ Kabir H. Moledina; Muhammad Haydar; Buncha Ooraikul; Dimitri Hadziyev ๐Ÿ“‚ Article ๐Ÿ“… 1981 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 833 KB

## Abstract Some inโ€vivo and inโ€vitro characteristics of pectin methylesterase (PME) from cell wall and whole potato tuber were determined and its role was elucidated in the preโ€cooking and cooling steps of commercial dehydrated mashed potato production. The isolated cell walls contained 16.3% anhy