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Measurement of intercellular adhesion in the cooked potato tuber

✍ Scribed by D. J. Linehan; J. C. Hughes

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Texture of cooked potato: III.—Intercell

✍ D. J. Linehan; J. C. Hughes 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 488 KB

Texture of cooked potato II.—Relationshi

✍ D. J. Linehan; J. C. Hughes 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 558 KB

Influence of starch retrogradation on th

✍ TOMASZ JANKOWSKI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 358 KB

Stability of Proteinase Inhibitors in Po

✍ D. Y. HUANG; B. G. SWANSON; C. A. RYAN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 439 KB

Measurement of diurnal changes in potato

✍ J. C. Stark; J. L. Halderson 📂 Article 📅 1987 🏛 Springer-Verlag 🌐 English ⚖ 287 KB

Role of citric acid in the after-cooking

✍ Thomas, Paul; Adam, Sieghard; Diehl, J. Friedrich 📂 Article 📅 1979 🏛 American Chemical Society 🌐 English ⚖ 598 KB