共 29 条
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Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field 1H NMR spectroscopy
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POTATO COMPOSITION .2. TISSUE SELECTION AND ITS EFFECTS ON TOTAL SUGAR, TOTAL REDUCING SUGAR, GLUCOSE, FRUCTOSE AND SUCROSE CONTENTS
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AMERICAN POTATO JOURNAL,
1978, 55 (02)
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POTATO COMPOSITION .1. TISSUE SELECTION AND ITS EFFECTS ON SOLIDS CONTENT AND AMYLOSE-AMYLOPECTIN RATIOS
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AMERICAN POTATO JOURNAL,
1978, 55 (02)
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POTATO COMPOSITION .3. TISSUE SELECTION AND ITS EFFECTS ON TOTAL NITROGEN, FREE AMINO-ACID NITROGEN AND ENZYME-ACTIVITY (POLYPHENOLASE, MONOPHENOLASE, PEROXIDASE AND CATALASE)
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