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Experiments with potatoes on the effect of the pigment-restricting gene, M

โœ Scribed by Howard, H W


Book ID
109856297
Publisher
Nature Publishing Group
Year
1962
Tongue
English
Weight
194 KB
Volume
17
Category
Article
ISSN
0018-067X

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Effect of blanching on the diffusion of
โœ Abdel-Kader, Zakia M. ๐Ÿ“‚ Article ๐Ÿ“… 1992 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 299 KB ๐Ÿ‘ 1 views

Glucose losses from potato slabs into the water during blanching at 60, 70, 80 and 90ยฐC were studied after 10,20,30,40,50 and 60 min. In general, an increase of temperature during the considered times produced a higher glucose loss. The apparent diffusion coefficients (D) for glucose losses from pot