FIRMING OF POTATOES - BIOCHEMICAL EFFECTS OF PREHEATING

[1] ALBERSHEIM PETER, 1967, CARBOHYD RES, V5, P340, DOI 10.1016/S0008-6215(00)80510-8

[2] GAS-CHROMATOGRAPHIC METHODS FOR ASSAY OF PECTIN METHYLESTERASE, FREE METHANOL, AND METHOXY GROUPS IN PLANT-TISSUES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 262 - +

[3] BETTELHEIM FREDERICK A., 1955, FOOD RES, V20, P118

[4] CHEMICAL COMPOSITION OF POTATO CELL WALL [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) : 1328 - &

[5] HOOGZAND C, 1961, FOOD TECHNOL-CHICAGO, V15, P160

[6] ROLE OF PECTIN METHYLESTERASE IN FIRMNESS OF CANNED TOMATOES [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 583 - &

[7] Kertesz Z. I., 1951, PECTIC SUBSTANCES

[8] LETOURNEAU D, 1962, FOOD TECHNOL-CHICAGO, V16, P135

[9] TEXTURE OF COOKED POTATO .2. RELATIONSHIPS BETWEEN INTERCELLULAR ADHESION AND CHEMICAL COMPOSITION OF TUBER [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) : 113 - +

[10] PERSONIUS CATHERINE J., 1938, FOOD RES, V3, P513

[1] ALBERSHEIM PETER, 1967, CARBOHYD RES, V5, P340, DOI 10.1016/S0008-6215(00)80510-8

[2] GAS-CHROMATOGRAPHIC METHODS FOR ASSAY OF PECTIN METHYLESTERASE, FREE METHANOL, AND METHOXY GROUPS IN PLANT-TISSUES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 262 - +

[3] BETTELHEIM FREDERICK A., 1955, FOOD RES, V20, P118

[4] CHEMICAL COMPOSITION OF POTATO CELL WALL [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (06) : 1328 - &

[5] HOOGZAND C, 1961, FOOD TECHNOL-CHICAGO, V15, P160

[6] ROLE OF PECTIN METHYLESTERASE IN FIRMNESS OF CANNED TOMATOES [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 583 - &

[7] Kertesz Z. I., 1951, PECTIC SUBSTANCES

[8] LETOURNEAU D, 1962, FOOD TECHNOL-CHICAGO, V16, P135

[9] TEXTURE OF COOKED POTATO .2. RELATIONSHIPS BETWEEN INTERCELLULAR ADHESION AND CHEMICAL COMPOSITION OF TUBER [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (02) : 113 - +

[10] PERSONIUS CATHERINE J., 1938, FOOD RES, V3, P513