Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

✍ Scribed by P. García-Segovia; A. Andrés-Bello; J. Martínez-Monzó

• Book ID: 108171413
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 868 KB
• Volume: 88
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2007.12.001