The textural analysis of cooked potato. 2. Swelling pressure of starch during gelatinisation
1992
Jarvis, M.C. (Glasgow Univ. (United Kingdom). Agricultural, Food and Environmental Chemistry) | MacKenzie, E. | Duncan, H.J.
AGROVOC Keywords
Bibliographic information
Potato Research (Netherlands)
Volume
35
Issue
2
ISSN
0014-3065
Pagination
pp. 93-102
Other Subjects
Celulas; Amidon/ texture; Gelification; Gelificacion; Almidon/ textura; Starch/ texture; Coccion
Language
English
Note
26 refs.; Summary (En)
Type
Summary
1993-08-15
AGRIS AP
Data Provider
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