✦ LIBER ✦

Textural and Rheological Properties of Cooked Potatoes

✍ Scribed by H. K. LEUNG; F. H. BARRON; D. C. DAVIS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

PECTINS AND THE TEXTURE OF COOKED POTATO

✍ MONROE E. FREEMAN; W. S. RITCHIE 📂 Article 📅 1940 🏛 Institute of Food Technologists 🌐 English ⚖ 487 KB

Texture of cooked potato I.—Introduction

✍ D. J. Linehan; J. C. Hughes 📂 Article 📅 1969 🏛 John Wiley and Sons 🌐 English ⚖ 364 KB

The texture of cooked potatoes: A review

✍ Donald S. Warren; John S. Woodman 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 706 KB

Texture and Microstructure of Steam Cook

✍ ANETTE K. THYBO; HELLE J. MARTENS; OLE B. LYSHEDE 📂 Article 📅 2006 🏛 Institute of Food Technologists 🌐 English ⚖ 254 KB

A RHEOLOGICAL METHOD FOR EVALUATING THE

✍ F. HUANG; A. E. DETHMERS; J. W. ROBERTSON 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 469 KB

BLACKENING OF COOKED POTATOES—PROPERTIES

✍ HELEN WEST NUTTING 📂 Article 📅 1942 🏛 Institute of Food Technologists 🌐 English ⚖ 527 KB