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American Potato Journal

, Volume 45, Issue 1, pp 17–32 | Cite as

Some aspects of cooked potato texture and appearance: I. translucency

  • C. W. Bretzloff
Article

Keywords

Starch Amylose Specific Gravity AMERICAN Potato Journal Starch Granule 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer 1968

Authors and Affiliations

  • C. W. Bretzloff
    • 1
  1. 1.Camóbell Institute for Agricultural ResearchRiverton

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