{"title":"The importance of cell size in influencing the texture of the cooked potato. I. Preliminary observations","authors":"D. Linehan, C. E. Stooke, J. Hughes","doi":"10.1007/BF02407546","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":285025,"journal":{"name":"European potato journal","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1968-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"11","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European potato journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/BF02407546","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
