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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

Simplified texture profile analysis of cooked potatoes

Jiri Blahovec Czech University of Agriculture Prague, Prague 6 ‐ Suchdol, 16521, Czech Republic Phone: +420‐2‐2438‐4281 Fax: +420‐2‐2438‐4281 E-mail: [email protected]
,
Ahmed A. S. Esmir Institute of Chemical Technology, Technicka 3, Prague 6, 16000, Czech Republic
&
Helena Valentova Institute of Chemical Technology, Technicka 3, Prague 6, 16000, Czech Republic
Pages 193-206 | Received 05 Jul 1999, Accepted 15 Nov 1999, Published online: 02 Sep 2009

Citations (6)

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Read on this site (2)

María Dolores Álvarez, Cristina Fernández, María Dolores Olivares, María José Jiménez & Wenceslao Canet. (2013) Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends. International Journal of Food Properties 16:8, pages 1839-1859.
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J. Blahovec & A. A. S. Esmir. (2001) STRESS RELAXATION IN COOKED POTATO TUBERS EXPRESSED BY IMPROVED RATE CONTROLLED MODEL. International Journal of Food Properties 4:3, pages 485-499.
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Articles from other publishers (4)

Jin Du, Haiteng Li, Juanying Huang, Hongxun Tao, Alkassoumi Hassane Hamadou, Di An, Yajing Qi & Bin Xu. (2022) Insights into the reasons for lower digestibility of buckwheat-based foods: The structure-physical properties of starch aggregates. Journal of Cereal Science 107, pages 103506.
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CHRISTIAN OCHSENBEIN, THOMAS HOFFMANN, FELIX ESCHER, HELENA KNEUBÜHLER & ANDREAS KEISER. (2010) METHODS TO ROUTINELY PREDICT THE TEXTURE QUALITY OF POTATOES BY TUBER SPECIFIC GRAVITY. Journal of Texture Studies 41:1, pages 1-16.
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Jiří Blahovec. 2002. Physical Methods in Agriculture. Physical Methods in Agriculture 137 155 .
JIŘÍ BLAHOVEC & AHMED A. S. ESMIR. (2007) PRECISE STUDY OF COOKED POTATO TEXTURE. Journal of Texture Studies 32:3, pages 165-184.
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