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Volume 10 (1938 - 193･･･
- Issue 4 Pages 369-
- Issue 3 Pages 281-
- Issue 2 Pages 165-
- Issue 1 Pages 5-
Volume 10, Issue 4
Displaying 1-6 of 6 articles from this issue
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Kojiro KAWAMI1939 Volume 10 Issue 4 Pages 369-376
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
JOURNAL FREE ACCESSDespite the fact that the mealiness is one of the most important character of the cooked potato, its nature has not been made the subject of much inquiry. The opinion is current that the cells have been burst by the swelling of the starch grains during the process of cooking. Observations by the writer indicated the even in mealy potatoes, cooking is not characterized by the swelling of the cell walls. It may be pointed out that in mealy potatoes the cells separate more thoroughly than in nonmealy potatoes.View full abstractDownload PDF (737K) -
Fuyuwo KAGAWA1939 Volume 10 Issue 4 Pages 377-383
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
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Takashi SASAKI, Kiyoshi WADA1939 Volume 10 Issue 4 Pages 384-389
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
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Yoshitsugu TOGARI1939 Volume 10 Issue 4 Pages 390-393
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
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Hiroshi KOSAKA, Denro YASUKAWA1939 Volume 10 Issue 4 Pages 394-408
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
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Shikuro MIURA1939 Volume 10 Issue 4 Pages 409-413
Published: March 31, 1939
Released on J-STAGE: February 14, 2008
JOURNAL FREE ACCESSDownload PDF (452K)
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