Textural quality of cooked potatoes: II. Relationship of steam cooking time to cellular strength of cultivars with similar and differing solids

✍ Scribed by M. Nonaka; H. Timm

• Book ID: 112912673
• Publisher: Springer-Verlag
• Year: 1983
• Tongue: English
• Weight: 378 KB
• Volume: 60
• Category: Article
• ISSN: 1099-209X
• DOI: 10.1007/bf02852839