Textural and rheological properties of cooked potatoes
By: by Felix H. Barron V.
Published: 1982
Language: eng
Number of pages: 67
Subjects: Potatoes.; Food -- Sensory evaluation.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1982.

Bibliography: leaves 60-64.

WSU:"Department of Food Science and Technology."