Role of tuber density in potato sloughing

Journal of Texture Studies

Volumn 37, Issue 2, 2006, Pages 165-178

  Blahovec, Jiří ^a   Hejlová, Anna ^a  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Cooking; Cooking time; Density; Disintegration; Effective mass; Potato; Quality; Sloughing; Starch

Indexed keywords

SOLANUM TUBEROSUM;

EID: 33645727036     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00044.x     Document Type: Review

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