Texture of cooked potatoes: Relationship between the compressive strength of cooked potato disks and release of pectic substances
J. Carey Hughes, Richard M. Faulks, Alex GrantVolume:
26
Year:
1975
Language:
english
Pages:
8
DOI:
10.1002/jsfa.2740260603
File:
PDF, 463 KB
english, 1975