Pectic substances and the texture of french fried potatoes

Colorimetric Determination of Pectic Substances

E. A. McComb, R. M. McCready · Analytical Chemistry · 1952 · 330 citations

Natural Sciences, Chemistry, Analytical Chemistry +7

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

Earl P. Barrios, D. W. Newsom, J. Creighton Miller · American Journal of Potato Research · 1963 · 66 citations

Agriculture, Food Science, Nutrition +12

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

Measurement of Plant Pectic Substances, Reaction of Hydroxylamine with Pectinic Acids. Chemical Studies and Histochemical Estimation of the Degree of Esterification of Pectic Substances in Fruit

Mildred Gee, R. M. Reeve, R. M. McCready · Journal of Agricultural and Food Chemistry · 1959 · 50 citations

Agriculture, Biochemistry, Food Science +6

French Frying Quality of Potatoes as Influencing by cooking methods, storage conditions, and specific gravity of tubers

Mary E. Kirkpatrick, Peter Heinze, C. C. Craft · AgEcon Search (University of Minnesota, USA) · 1956 · 29 citations · Full text

Agriculture, Food Science, Plant Sciences +14