Work

Textural and Rheological Properties of Cooked Potatoes

Year: 1983

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1983.tb03519.x

Authors: H. K. LEUNG, F. H. BARRON, D. C. DAVIS

Institutions: Washington State University, Michigan State University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2113605276

FWCI:

Cites: 32

Cited by: 53

Related to: 10