Some factors influencing the culinary quality of Irish potatoes II. Physical characters

The Separation and Quantitative Estimation of Amylose and Amylopectin in Potato Starch

R. M. McCready, W. Z. Hassid · Journal of the American Chemical Society · 1943 · 287 citations

Agriculture, Biochemistry, Food Science +7

The relation of physical properties and chemical composition to mealiness in the potato. I. Physical properties

A. M. Unrau, R. E. Nylund · American Journal of Potato Research · 1957 · 50 citations

Agriculture, Food Science, Plant Sciences +16

Rapid Determination of Starch - An Index to Maturity in Starchy Vegetables

John P. Nielsen · Industrial & Engineering Chemistry Analytical Edition · 1943 · 47 citations

Agriculture, Food Science, Cereal Science +12

FACTORS ASSOCIATED WITH POTATO TEXTURE. I. SPECIFIC GRAVITY AND STARCH CONTENT ^a

Frederick A. Bettelheim, Clarence Sterling · Journal of Food Science · 1955 · 47 citations

Agriculture, Agronomy, Food Science +12

FACTORS ASSOCIATED WITH POTATO TEXTURE. II. PECTIC SUBSTANCES

Frederick A. Bettelheim, Clarence Sterling · Journal of Food Science · 1955 · 43 citations

Agriculture, Agronomy, Food Science +11