FIRMING OF POTATOES - BIOCHEMICAL EFFECTS OF PREHEATING

被引：213

作者：

BARTOLOME, LG

HOFF, JE

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 02期

关键词：

D O I：

10.1021/jf60180a028

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：266 / +

页数：1

共 15 条

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[8]

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[9] TEXTURE OF COOKED POTATO .2. RELATIONSHIPS BETWEEN INTERCELLULAR ADHESION AND CHEMICAL COMPOSITION OF TUBER [J].

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