TEXTURAL QUALITY OF COOKED POTATOES .2. RELATIONSHIP OF STEAM COOKING TIME TO CELLULAR-STRENGTH OF CULTIVARS WITH SIMILAR AND DIFFERING SOLIDS

被引：9
|
作者：
NONAKA, M [1 ]
TIMM, H [1 ]
机构：
[1] UNIV CALIF DAVIS, DEPT VEGETABLE CROPS, DAVIS, CA 95616 USA
来源：
AMERICAN POTATO JOURNAL | 1983年 / 60卷 / 09期
关键词：
D O I：
10.1007/BF02852839
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：685 / 692
页数：8
相关论文
共 2 条
  • [1] THE TEXTURAL QUALITY OF COOKED POTATOES .1. THE RELATIONSHIP OF COOKING TIME TO THE SEPARATION AND RUPTURE OF POTATO CELLS
    NONAKA, M
    AMERICAN POTATO JOURNAL, 1980, 57 (04): : 141 - 149
  • [2] Application of simultaneous combination of microwave and steam cooking to improve nutritional quality of cooked purple sweet potatoes and saving time
    Xu, Yanshun
    Chen, Yanping
    Cao, Yaqun
    Xia, Wenshui
    Jiang, Qixing
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 36 : 303 - 310
1