Disintegration Differences in Cooked Potatoes from Three Japanese Cultivars: Comparison of Starch Distribution within One Tuber and Tissue Structure

Food Science and Technology Research

Volumn 8, Issue 3, 2002, Pages 252-256

  Matsuura Endo, Chie ^a   Ohara Takada, Akiko ^a   Yamauchi, Hiroaki ^a   Mori, Motoyuki ^a   Fujikawa, Seizo ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Cell size; Cooked potato; Disintegration; Intercellular space; Starch content

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0347055381     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.8.252     Document Type: Article

References (16)

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