Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (solanum tumerosum L.)
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Authors
Adhikari, B.
Purcell, T.
Ristrom, A.
Chaudhary, Deeptangshu
Date
2010Type
Journal Article
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Adhikari, B. and Purcell, T. and Ristrom, A. and Chaudhary, D. 2010. Effect of cultivars and thermal processing with salt solutions on the textural attributes (hardness, chewiness and rate of softening) of potatoes (solanum tumerosum L.). International Journal of Food Properties. 13: pp. 1161-1177.
Source Title
International Journal of Food Properties
ISSN
School
Department of Chemical Engineering