The textural analysis of cooked potato. 3. Simple methods for determining texture
Year: 1992
Type: article
Source: Potato Research
DOI: 10.1007/bf02357731
Authors: M. Freeman, M. C. Jarvis, H. J. Duncan
Institution: University of Glasgow
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2067388199