Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

By P. García-Segovia, A. Andrés-Bello, J. Martínez-Monzó. 2008

72 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Physiology

View Paper: https://www.semanticscholar.org/paper/e586c75f6eeb4551f5927d46d7d53aa1f01452d0

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In Food Science

1. D. Baldwin

Citations in the corpus

• Sous vide cooking: A review (2012, background): “Starchy vegetables can be cooked at the slightly lower temperature of 80 1C/175 1F because their texture is also changed by the gelatinization of the starch granules in their cells (Garcı́a-Segovia et al., 2008; Baldwin, 2010).”