1964
DOI: 10.1007/bf02908891
|View full text |Cite
|
Sign up to set email alerts
|

A specific gravity calculator for potatoes

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2

Citation Types

0
3
0

Year Published

1972
1972
2020
2020

Publication Types

Select...
7
1

Relationship

0
8

Authors

Journals

citations
Cited by 15 publications
(3 citation statements)
references
References 5 publications
0
3
0
Order By: Relevance
“…Table 3 summarizes the variables used for modeling. Tuber SG was determined by the weight-in-air to weight-in-water method [ 76 ] as in Eq 5 : …”
Section: Methodsmentioning
confidence: 99%
“…Table 3 summarizes the variables used for modeling. Tuber SG was determined by the weight-in-air to weight-in-water method [ 76 ] as in Eq 5 : …”
Section: Methodsmentioning
confidence: 99%
“…Tubers with external defects such as secondary growth and soft rot were discarded. A representative sample of 20 medium-size tubers from each plot was used to determine tuber SG by the weight-in-air to weight-in-water method [54] as in equation 1: …”
Section: Methodsmentioning
confidence: 99%
“…
RESEARCHT he specific gravity (SpGr) of potato (Solanum tuberosum L.) tubers is highly correlated with tuber dry matter and starch content (Vanasse et al, 1951), and since SpGr is easier to measure than these traits, it is widely used to estimate the culinary and processing quality of potatoes (Greenwood et al, 1952;Young et al, 1964). High-SpGr potatoes are better suited for frying, chipping, dehydration, baking, and mashing, and low-SpGr potatoes are usually used for boiling, canning, roasting, and potato salad.Specific gravity is typically measured on a sample of many tubers to estimate the mean value for a single source.
…”
mentioning
confidence: 99%