✦ LIBER ✦

MEASUREMENT OF TEXTURE IN BAKED-POTATO TISSUE

✍ Scribed by MONROE E. FREEMAN

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF CURING ON THE FLAVOR AND TEXT

✍ D. D. HAMANN; N. C. MILLER; A. E. PURCELL 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 396 KB

CHEMISTRY OF BAKED POTATO FLOUR: FURTHER

✍ CHI-TANG HO; EDWARD C. COLEMAN 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 278 KB

COLOR AND TEXTURE DEVELOPMENT OF POTATO

✍ J.M. ABU-ALI; S.A. BARRINGER 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 146 KB

TEXTURE OF FRIED POTATO TISSUE AS AFFECT

✍ J. BLAHOVEC; J. VACEK; K. PATOČKA 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 577 KB

HISTOLOGICAL SURVEY OF CONDITIONS INFLUE

✍ R. M. REEVE 📂 Article 📅 1954 🏛 Institute of Food Technologists 🌐 English ⚖ 715 KB

Objective measurement of texture variabl

✍ L. R. Ross; W. L. Porter 📂 Article 📅 1971 🏛 Springer-Verlag 🌐 English ⚖ 520 KB