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关键词
书目信息
Potato Research (Netherlands)
卷
35
期
2
ISSN
0014-3065
页码
pp. 93-102
其它主题
Celulas; Amidon/ texture; Gelification; Gelificacion; Almidon/ textura; Starch/ texture; Coccion
语言
英语
注释
26 refs.; Summary (En)
类型
Summary
1993-08-15
AGRIS AP
