Potato extractives and the sloughing of potato tissue

HISTOLOGICAL SURVEY OF CONDITIONS INFLUENCING TEXTURE IN POTATOES. I. EFFECTS OF HEAT TREATMENTS ON STRUCTURE

R. M. Reeve · Journal of Food Science · 1954 · 67 citations

Agriculture, Food Science, Plant Sciences +9

Cooking Quality and Compositional Factors of Potatoes of Different Varieties from Several Commercial Locations

Peter Heinze, Mary E. Kirkpatrick, Elsie F. Dochterman · AgEcon Search (University of Minnesota, USA) · 1955 · 31 citations · Full text

Agriculture, Crop Sciences, Food Science +9

After‐Cooking Discoloration of Potatoes Role of the Organic Acids

E. G. Heisler, James Siciliano, C. F. Woodward et al. · Journal of Food Science · 1964 · 26 citations

Agriculture, Crop Sciences, Horticultural Sciences +14

The role of phytin in the texture of cooked potatoes

H. G. Wager · Journal of the Science of Food and Agriculture · 1963 · 22 citations

Agriculture, Food Science, Nutritional Sciences +9

Continuous raisin coater.

Edward Joseph Lowe, E. L. DURKEE, Walter Hamilton et al. · Food technology · 1963 · 17 citations