van Marle, Netty <br/><br/>
Characterization of changes in potato tissue during cooking in relation to texture development 

 - Wageningen  Landbouwuniversiteit Wageningen  1997 
 - 141 
<br/><br/><label>ISBN: </label>90-5485-661-0 
<br/><br/><label>Subjects--Index Terms: </label>SOLANUM POTATO TEXTURE TISSUE COOKING 
<br/><br/><label>Dewey Class. No.: </label>635.21